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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.

Ingredients

• 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. 

Method

1. Place pasta or spaghetti in water on a medium heat and boil until cooked
2. 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)
3. 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)
4. Add the wine and reduce the heat slightly
5. Add the mushrooms and whilst stiring intermittently allow to simmer for 10 mins
6. Stir in the tomato and chilli sauce
7. Simmer (whilst stiring occasionally) for 10-15 mins
8. Serve with pasta  or spaghetti and sprinkle with cheese

For more recipes, visit the Recipes Index

For something sweet and dessert-like, visit the Cheat Day Index