About this recipe:Simmering this sauce really develops its flavour. Italian sausage, minced beef, tomatoes, passata and herbs and spices cook down into something wonderful! Serve with spaghetti or pasta of choice.
2 Italian sausages, casings removed
450g lean minced beef
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
1 (400g) tin whole plum tomatoes with juice
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried basil
4 tablespoons chopped fresh oregano
1 bay leaf
450g uncooked spaghetti
40g grated Parmesan cheese
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Slice the sausages lengthways, leaving them attached along one side. Spread them out flat in a large frying pan. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from frying pan and set aside.
Place the mince, olive oil, onion and garlic in the frying pan, and cook and stir over medium heat for about 10 minutes, until the onion is translucent and the beef is browned and crumbly. Drain all but 2 tablespoons of fat. Stir in the tomatoes, passata, salt, pepper, basil, oregano and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavours have blended. Remove the bay leaf.
Preheat the oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta, and mix it into the sauce.
Place servings of hot pasta with sauce on oven-safe plates, place a cooked, opened sausage over each serving, and sprinkle with Parmesan cheese. Place plates in the preheated oven for 5 to 10 minutes, until the cheese has melted and begun to brown.