Sausage Bolognese

    45 min

    This is one of my best recipes, absolutely love it! Sorry there's no picture, I'll post one as soon as I can.


    Angus, Scotland, UK
    8 people made this

    Serves: 4 

    • 6 good quality sausages, casings removed
    • 1 teaspoon fennel seed
    • 2 cloves garlic, diced
    • 1 small onion, diced
    • 100ml red wine (optional)
    • 1 pack pork sausages, sliced (e.g. Richmond® 12 pack thin sausages)
    • 660g jar tomato pasta sauce (e.g Dolmio® onion and garlic)
    • 400g pasta (e.g. penne)

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. To make the bolognese, heat a large, wide frying pan over a medium heat, then crumble in the sausage meat and fennel seed. Fry until golden, stirring well to break up the meat, about 12 minutes.
    2. Add the garlic and onion and cook for a few minutes. Stir in the wine now (If using) and bring to a simmer for 1 minute. Add the sliced pork sausages and cook until brown. Add the tomato pasta sauce now and heat through until bubbling.
    3. Meanwhile, bring a large saucepan of water to the boil over a high heat. Add the pasta and cook according to the instruction on the packet, or until al dente. Drain and mix well with the sauce. Finish with grated cheese or Parmesan if you want extra flavour. Serve.

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    Reviews in English (2)


    Wow!I don't usually try recipes from beginners, as I am quite an advanced cook, however, I saw the title and it caught my eye because it sounds different. So I had a look and thought it looked pretty simple so I gave it a go for me and my husbands tea. I have to say, this was one of the best dishes I've made! My husband had second helpings and he keeps asking me to make it again. You are a fantastic cook, thank you for this recipe, I plan on making another one of your recipes!!!  -  08 Nov 2015


    My friend Lisa recommended this recipe, loved it!  -  09 Nov 2015