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
