Quick sausage Bolognese
Use sausages without their skins to make a Bolognese-style ragu in minutes. You can adjust the level of spice according to how much heat you fancy in this easy meaty pasta dish. Each serving provides 595 kcal, 24g protein, 58.5g carbohydrates (of which 9g sugars), 25g fat (of which 9g saturates), 5.5g fibre and 1.3g salt.
Ingredients
- Red wine120 ml
Instructions
4 steps- 1
Squeeze the sausagemeat out of the skins into a large non-stick frying pan. Add the oil and onion and cook over a medium heat for 10 minutes, or until lightly browned. Use two wooden spoons to break up the sausagemeat into small mince-like pieces as it cooks. Add the chilli flakes and cook for 1 minute more, stirring.
- 2
Add the tomatoes, tomato purée, red wine (or water) and oregano. Bring to a gentle simmer and cook for 8-10 minutes, or until the sauce has thickened, stirring regularly.
- 3
Fill a large saucepan with water and bring to the boil. Add the pasta to the water and cook for 7-9 minutes (or according to the pack instructions) until tender, stirring occasionally to separate the strands.
- 4
Drain the cooked pasta in a colander and return to the saucepan. Tip the spicy sausage sauce into the same pan and toss well together. Serve topped with grated Parmesan and scattered with torn basil leaves.
Nutrition
1 serving ≈ 463 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes