Spaghetti Bolognese


Posted: 31/10/2017


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.

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

Method

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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