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.
Ingredients
- 4�6 good-quality sausages (300�400g/10��14oz)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- ��1 tsp dried chilli flakes, according to taste
- 400g/14oz tin chopped tomatoes
- 2 tbsp tomato pur�e
- 150ml/5fl oz red wine or water
- � tsp dried mixed herbs or dried oregano
- 275g/9�oz dried spaghetti
- grated parmesan, to serve (optional)
- fresh basil leaves, to serve (optional)
Directions
- 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.
- Add the tomatoes, tomato pur�e, 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.
- 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.
- 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.
