This quick and easy spaghetti Bolognese is made with our Olde English Sausage Meat and is a really tasty family dish. The recipe is one of my family's favourites and uses very simple ingredients.
- 454 g Wicks Manor Olde English Sausage Meat
- 2 1/2 tbsp olive oil
- 40 g butter
- 1 onion, finely chopped
- 200g button mushrooms, washed and chopped
- 1 carrot, finely diced
- 200 ml full-bodied red wine (Shiraz, Malbec or Merlot)
- 400 g can chopped tomatoes
- Salt and pepper to season
- 500 g spaghetti
- 2 tbsp chopped fresh flat-leaf parsley
- Freshly grated Parmesan cheese, to serve
Heat the butter and oil in a large pan on a moderate heat. Add the diced onion, mushrooms and carrot, stirring often and cooking for about 5 minutes till softened.
Break up the Olde English Sausagemeat and place in the pan cooking for 10 minutes or until brown. Gently pour in the red wine and simmer for 3-5 minutes. Stir in the tomatoes and adjust the flavour with salt and pepper.
Place a lid over the pan and cook on a low-moderate heat for 45 minutes to ensure the meat and vegetables are tender and the juices have thickened.
Sprinkle in a handful of chopped parsley and stir for a few minutes before serving.
During the last 20 minutes of cooking the Bolognese, add the pasta to a large pan of salted water and bring to the boil. Follow the cooking guidelines on the packet.
Drain the water with a strainer and serve
Serve the pasta topped with a serving of Bolognese and sprinkle over Parmesan cheese.
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