Pasta with Sausage Bolognese

Having this for dinner tonight. If you decide to make it please make sure you use the flavoured sausages as they really set this dish off - you will be disappointed if you use plain sausages.

When cooked, this dish is suitable for freezing and using later as a quick 'ready meal'. It is also suitable for microwave re-heating if you want to take it somewhere to eat later.

 

INGREDIENTS

olive oil

1 medium carrot, diced

1 large onion, chopped

2 celery stalks, diced

1 heaped tspn chilli paste (optional)

6 pork & fennel sausages, skins removed

2 cups Passata (Italian tomato cooking sauce)

½-1 cup chicken stock

½ cup red wine

sea salt & freshly ground pepper

400 gm penne or similar pasta

freshly grated parmesan

Method

Heat a little oil in a large heavy-bottomed pot and gently sauté the carrot, onion and celery until tender, stirring now and again.

Add the chilli paste and stir to toast.

Then add the sausage meat and cook, mashing and stirring until it changes colour.

Add the tomato cooking sauce with about ½ cup stock, the red wine and a little salt and pepper. Mix well and gently cook for about 30 mins until thick and fragrant, adding more stock if needed. Taste for seasoning.

When the sauce is almost ready, cook the pasta in a plenty of lightly salted, boiling water until al dente. Drain well and then toss in the sauce.

Serve sprinkled with lots of grated parmesan and crusty bread on the side.

Serve this with a nice continental bread - I'm using a Vienna sourdough made with olive oil that has a chewy crust and the filling has an aerated texture.