The perfect mid-week alternative to your normal Bolognese recipe…
This can be made as a “healthy” dinner or a “naughty” one, depending on the sausages and crème fraiche used. We have included the healthier versions, but feel free to swap them out for your fave butcher’s sausages!
Serves 4
Ingredients:
1 tbsp oil
2 carrots
2 onions
2 cloves of garlic
Heck 97% Pork Sausages (6 pack)
Dash of red wine
500-750g passata
Salt & Pepper
Chilli flakes
0% crème fraiche
150g Grated Parmesan
500g cooked linguini/spaghetti
Method:
Chop the garlic, onion and carrot into 1/2 cm size pieces and gently fry in the pan with the oil for approx. 5 mins.
Remove the casing from the sausages by cutting down one side and “unwrapping” them. Break the meat up into meatball sized pieces and add to the pan. When stirring, try to break up the meat a little more, but it’s quite yummy to leave a few larger bits too!
After another 5 mins or so, add a dash of red wine and cook down until the alcohol has been cooked out.
Add 500g of passata (or 750g is you like it a bit saucier!) and stir. Season with salt & pepper, the chilli flakes (to taste), cover and cook down for 20 mins.
When you are ready to serve, dollop in a tbsp. or 2 of crème fraiche along with half the parmesan. Stir in the pasta and serve, with the other half of the parmesan and maybe some garlic bread if you’re feeling naughty!
Do you have any great alternatives to “ordinary” bolognese? Tell us below!
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