Quick sausage Bolognese

Pasta, sauce, and sausages, what could be a better combination? The sausage meat adds great flavour to a simple dish

Recipe uploaded by

Good Food

 28 ratings

Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 6 good-quality sausages , skins removed
• 1 tsp fennel seeds
• 250g pack mushrooms , sliced
• 150ml red wine (optional)
• 660g jar tomato pasta sauce (we used Loyd Grossman's tomato & chilli)
• 300g penne
• grated or shaved parmesan , to serve

1. Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there's no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
2. Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little Parmesan.

Tip

Using the meat from good-quality sausages is an easy way to get lots of flavour into mince dishes without having to add extra herbs, spices and seasoning.

Per serving

657 kcalories, protein 27g, carbohydrate 75g, fat 30 g, saturated fat 8g, fibre 5g, sugar 15g, salt 2.98 g