Speedy Sausage Bolognaise

Ingredients

Cooks in:25min, Ready in 1hr        Serves:4

• 2 Tbsp olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 1 tsp crushed garlic
• 1 tsp dried mixed herbs
• 6 beef or pork bangers
• 2 Tbsp tomato paste
• 1 x 400ml can diced tomatoes
• 1 cup beef stock
• 2 Tbsp chutney or onion marmalade
• 400 g dried pasta of your choice (tagliatelle is most traditional)
• Salt and freshly ground black pepper, to taste

To Serve:

• 1 cup grated parmesan cheese

What to do

1) Fry the onions, celery and carrots in a large saucepan over medium heat with 1 Tbsp olive oil for 10 minutes, or until lightly golden. Add the garlic and herbs and cook for another 2–3 minutes.

2) Fry the sausage by removing the meat from their skins and adding it to the pan. Break up larger chunks using a wooden spoon. Cook over medium-high until lightly golden, about 8 minutes.

3) Add in the tomato paste and stir it through, then add the red wine or stock, tinned tomatoes and chutney. Stir together, reduce the heat to medium-low and simmer with the lid ajar for 40 minutes (ideally up to two hours for the best flavour). Season to taste and add a little stock or water along the way, if necessary.

4) Cook the pasta until al dente about 5 minutes before you are ready to eat. Remove from the heat, drain and add directly to the pot. Toss gently, then serve immediately in warmed bowls with grated parmesan.

NOTES
Cook Once, Eat Twice: This is a recipe that I almost always double up to have in the freezer for a rainy day or lazy weekend meal. Keeps in the fridge for up to 5 days, and in the freezer for up to 2 months.

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