Sausage Bolognese Recipe and Tutorial

*family favourite*

*can be boxed and re-heated*



250ml Red wine (nothing too fancy don’t waste the good stuff)

1 pack of sausages (mine were 454g – very specific)

300g mushrooms

2 jars (660g) of Lloyd Grossman tomato and chilli sauce OR 500g of Dolmio tomato Bolognese sauce (if you don’t like anything with a kick (a little kick but still) if you use Dolmio reduce the red wine to 100ml)

200g Spaghetti or pasta

Cheese to top


Place pasta or spaghetti in water on a medium heat and boil until cooked

Whilst this is cooking remove the skin of the sausages (using scissors is the easiest way, once you get the hang of it it’s super easy)

cutting sausage

Place in a wok or large frying pan and brown (make sure you break up the meat because it will want to stay in sausage shapes and you don’t want clumps)

Add the wine and reduce the heat slightly

Add the mushrooms and whilst stiring intermittently allow to simmer for 10 mins

met example

Stir in the tomato and chilli sauce

Simmer (whilst stiring occasionally) for 10-15 mins

Serve with pasta  or spaghetti and sprinkle with cheese



*Note This recipe was adapted from the BBC good food recipe here.* 




If You like it, Share it, Simple...Share on FacebookPin on PinterestShare on Google+Share on TumblrTweet about this on TwitterShare on StumbleUponShare on LinkedInPrint this page

Written by Charlotte

Founder at The Mummy Toolbox

Leave a comment

Your email address will not be published. Required fields are marked *

TMT Instagram

  • Very thankful today at how lucky I am  familygoalshellip
  • Those lunch vibes! Working on some new meals to makehellip
  • Couldnt be prouder of this little guy at the runreigatehellip
  • Feeling smug today as Ive managed to get a 30hellip
%d bloggers like this: