Thursday, 3 April 2014

Sausage Bolognese (19p)

I discovered this recipe about 5 years ago from a Sausage Bolognese recipe card by Sam Stern, I credited this to him for years until I rediscovered the original a couple of years back when I was and realised that I’d completely changed it from the original. It’s well worth checking out Sam’s recipe though, if you can find it.
This is the perfect midweek meal, it’s quick but with great flavours and a brilliant way to use up sausages hidden at the back of the fridge. Ideally, you want to use thick sausages but any are fine. In the original recipe, you take the them out the skins and make meatballs – these days I tend to just chop them into chunks.
The recipe easily feeds four, and if you have any leftover there’s no need for pasta – it’s like a fancy version of beans and sausages.

You Will Need
1 Onion
A minimum of 4 sausages, but add as many as you have
1 tin of chopped tomatoes
A clove of garlic
Pinch of chilli powder
½ tsp. paprika
Tomato puree (can be substituted for ketchup)
Splash of Lemon juice
Splash of red wine vinegar
Pinch of sugar

1.    1.    Roughly chop the onion and soften it for a few minutes, before adding the sausages. Brown them for about 5 minutes with the onions. Add a finely chopped clove of garlic and fry for a further minute- if you add the garlic too soon it will burn.
2.     2.   Add a squeeze of tomato puree and the spices. Tomato puree creates a more tomatoey flavour in the end product. Cook for a further two minutes.
3.      3.  Add a splash of water, as it heats up it will help remove what’s stuck on the bottom of the pan – all of which contains flavour. Then add the tomatoes, lemon, vinegar and sugar. The latter 3 can be left out but help to create a delicious depth of flavour, I add lemon juice and vinegar to practically everything. Bring to the boil.

4.     4.  Simmer for about 10minutes with a lid on, whilst the pasta’s cooking. It will become this gorgeous deep red colour. 

Serve with pasta and cheese

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