Time Saving Sausage Bolognese
Nourishing home cooked food shouldn’t take forever, it just doesn’t need to. And so often it’s the idea that it will that forms the barrier between cooking from scratch more often.
My best advice is to purchase great quality ingredients wherever possible as these require so much less effort to make them taste divine. This isn’t packet sauces, ready meals or even preprepared, it’s time saving by letting someone else do the hard work for you.
Key Facts
- High in protein
- Time-saving
- Gluten free optional
- Simple recipe
Ingredients
- 500g pork & fennel sausages (I get mine from Swaledale Butchers)
- 3 spring onions
- 250g broccoli
- 200g chestnut mushrooms
- 100g chopped fresh parsly
- 70g dried pasta of choice per person (I used organic brown rice penne)
- Salad leaves or crisp luttuce tossed with lemon juice, balsamic vinegar & a drizzle of extra virgin olive oil
Preparation
01
If using sausages pierce the skin with the tip of a sharp knife & squeeze out the meat. discard the casings. Squish the sausage meat into a single flat layer over the base of a large frying pan that has a lid.
02
Roughly chop your mushrooms, spring onions & broccoli (including the peeled stem!). Sprinkle all but the broccoli florets over the sausage meat.
03
Then turn the heat up high & use a wooden spoon to break up the meat into pieces as it crisps up, it will naturally release fat that means you don't need additional oil. Avoid moving it around too much as you want it to caramelise.
04
Once slightly golden all over, add a 1/2 cup of water, the broccoli florets & cover with a lid. Turn the heat down & leave it to simmer whilst your pasta cooks for around 8-10 minutes.
05
Boil your pasta as per packet instructions. Once cooked, quickly drain & then toss straight into the pan with the meat so a little pasta water goes with it.
06
Toss together, add the parsley if using & serve.
Any leftovers will keep in the fridge for 3 days. It is wonderful popped into a casserole dish & baked in a 200°C over for 15-20 minutes. A little sprinkle of cheese on top never goes amiss either!
The sauce can also be frozen for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
