About this recipe:This is basically a Bolognese sauce made with sausages instead of mince. It's thick and really savoury and tastes even better the next day. Use in lasagne or serve with pasta.
2 tablespoons olive oil
4 cloves garlic, minced
450g Italian sausages, or your favourite kind
4 spring onions, chopped
225g fresh mushrooms, sliced
1 tablespoon dried basil
1 tablespoon dried oregano
1 (400g) tin chopped tomatoes
few tablespoons tomato puree, or to taste
120ml red wine
1 teaspoon dried chilli flakes
2 tablespoons caster sugar (optional)
salt and pepper to taste
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Heat olive oil in a large frying pan over medium-high heat. Cook garlic until it browns. Place sausage in frying pan with garlic; cook until evenly brown.
Stir in mushrooms, basil and oregano; cook 5 minutes. Stir in passata, chopped tomatoes and tomato puree. Then add water, red wine, dried chilli flakes and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.