A student spin on the Italian classic, try this sausage spaghetti bolognaise recipe.
When it comes to good food, don’t get tied down by classic recipes – play around with ingredients!
This sausage bolognaise is perfect for using up leftover bangers and it makes a nice change from the standard beef mince spag bol.
- 1 tin of chopped tomatoes
- 1 beef stock cube or gravy browning
- 1 clove of garlic, crushed or finely chopped
- Splash of olive oil for frying
- A handful of mushrooms, sliced
- Sausages (2 per person)
- 2 bay leaves
How to make Sausage spaghetti bolognaise:
- Start by slicing your sausages diagonally and gently fry until they start to turn golden. At this point, add the onions and garlic and cook until they begin to soften. Add the mushrooms and stir gently so they don’t break up.
- Add the chopped tomatoes and make half a pint of beef stock by pouring boiling water over the stock cube. Add the stock to the pan, drop in 2 bay leaves (lightly crush in your hand to release the flavour) and bring to the boil.
- Allow to boil for 10 minutes and then turn the heat down. The bolognaise can be left to simmer for 20 minutes, however there’s argument that the longer you leave it, the better it gets!
- Season with pepper and potentially add some salt if you think it needs it. Be careful with salt content when you’re using stock cubes as they can be very salty.
- Cook the spaghetti according to pack instructions. This is as simple as dropping spaghetti into a pan of boiling salted water and cooking for 10-12 minutes. Test the texture before draining and serving.