Spaghetti bolognese
Prep 10 min
Plus Cooking time: 22 minutes
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
4 to 5
4
large tomatoes
1
carrot, diced
1 1/2 tsp
1 1/2 tsp
dried oregano
1/4 tsp
cayenne pepper, optional
1 tbsp
1/2 cup
156-ml can
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
Calories 794, Protein 33 g, Carbohydrates 106 g, Fat 27 g, Fibre 10 g,
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