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Sausage bolognese is the new family favourite
Do I like making my own sauces? No. I love experimenting with different flavours but I don’t have a lot of time to keep creating new sauces for the family. What I can do, however, is use existing sauces in different ways and this is our latest creation. It can be boxed for meal-prep and reheated later and it’s incredibly filling and full of flavour.
- 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 chili sauce
- 200g Spaghetti or pasta
- Cheese to top
*Or, if you prefer something with less of a kick, use 500g of Dolmio Tomato Bolognese Sauce, but if you do this, reduce the wine to 100ml.
- 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)
- 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
- Stir in the tomato and chilli sauce
- Simmer (whilst stiring occasionally) for 10-15 mins
- Serve with pasta or spaghetti and sprinkle with cheese