Spaghetti bolognese



10 min


4 Servings

* PLUS Cooking time: 22 minutes
Spaghetti bolognese

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.


  • 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


  • 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,