Sausage Bolognese With Courgettes

Cooking time:

Serves:4 people

Rating: 2 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 5


Ingredients

  • 454g (1lb) Lincolnshire herby pork sausages
  • 15mlsp (1tbsp) Vegetable oil
  • 1 Onion, roughly chopped
  • 1 Clove garlic, crushed
  • 1 Carrot, peeled and cut into small cubes
  • 1 Courgette, diced
  • 50g (2oz) Button mushrooms, quartered
  • 1 Can chopped tomatoes
  • 30mlsp (2tbsp) Tomato purée
  • Spaghetti to serve
  • Parmesan cheese to serve

Method

Heat oil in a large pan, add onion and garlic. Lightly cook without browning.

Take the sausages and slit the skins of each, remove the sausagemeat.

Lightly break the sausage into small pieces and add to the pan.

Brown sausagemeat until it changes colour. Add the carrot, courgette and mushrooms, stir well.

Add the tomatoes and purée. Stir well and place lid on pan, cook for 15 – 20 minutes.

Meanwhile cook spaghetti as per packet instructions.

Pile spaghetti into pasta dishes, top with sausage bolognese and serve with parmesan shavings.

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