Spaghetti bolognese
Chatelaine
* PLUS Cooking time: 22 minutes
Yvonne Duivenvoorden
Who says a good Italian meat sauce needs to simmer for hours? Spicy sausages save time and give lots of kick to this robust bolognese.
Ingredients
-
4 to 5
Italian
sausages
, preferably hot
-
4
large
tomatoes
-
2
celery stalks
-
1
carrot
, diced
-
1 1/2 tsp
thyme leaves
-
1 1/2 tsp
dried
oregano
-
1/4 tsp
cayenne pepper
, optional
-
1 tbsp
granulated sugar
-
1/2 cup
milk
-
156-ml can
tomato paste
-
450-g pkg
spaghetti or fettuccine
pasta
Instructions
- Lightly coat a large, wide saucepan with oil and place over medium heat. Slice sausages in half, then squeeze meat into pan. Discard casings. Stir frequently with a fork to keep meat crumbly, and cook until no longer pink, about 4 min. Meanwhile, bring a large saucepan of water to a boil.
- Prepare tomatoes, celery and carrot. Add to sausage along with seasonings and sugar. Stir frequently until vegetables start to soften, from 3 to 5 min. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in milk and tomato paste. Bring to a boil, stirring often. Then reduce heat to medium low. Simmer, uncovered, stirring occasionally, to develop flavour and thicken sauce slightly, about 15 min.
- About 10 min before sauce is ready, add pasta to boiling water. Cook until al dente, 8 to 10 min. Drain well and serve in large bowls. Top with sauce.
Nutrition (per serving)
- Calories
- 794,
- Protein
- 33 g,
- Carbohydrates
- 106 g,
- Fat
- 27 g,
- Fibre
- 10 g,
