MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Student's Quick Sausage Bolognese
Categories: Pork, Mushrooms, Pasta, Sauces
Yield: 4 Servings
6 Good-quality sausages; skins
- removed (680 g/24 oz bulk
- sausage)
1 ts Fennel seeds
250 g Fresh mushrooms; sliced
- (9 oz) -OR-
225 g Can sliced mushrooms (8 oz)
150 ml Red wine (5 oz) (optional)
660 g Jar tomato pasta sauce;
- (23.2 oz) *
300 g Penne pasta (10-1/2 oz)
Parmesan; grated or shaved,
- to serve
* common US jarred pasta sauce size is 28 oz.
Heat a large, wide frying pan, then crumble in the sausage meat and
fennel seeds (there's no need to add any oil). Fry for a few
minutes until golden and the fat is released, stirring well to
break up the meat. Add the mushrooms and fry for a few minutes
until beginning to soften. Stir in the wine now, if using, bubble
for 1 minute, then add the tomato sauce and heat through until
bubbling.
Meanwhile, boil the penne. When ready, drain and tip into the
sauce. Mix well until completely coated, then divide between four
plates, finishing with a little Parmesan cheese.
Tip: Using the meat from good-quality sausages is an easy way to
get lots of flavour in mince dishes without having to add extra
herbs, spices and seasoning.
From:
http://www.bbcgoodfood.com
Uncle Dirty Dave's Kitchen
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