One-Pot Sausage Bolognese
Course:
Dinner
Ingredients
- 1 Onion (finely diced)
- 2 Carrot (finely diced)
- 2 Celery (finely diced)
- 3 cloves Garlic
- 400 grams Sausages (pork; skins removed)
- 2 teaspoons Dried Oregano
- 2 tablespoons Tomato Puree
- 500 grams Passata
- 1 Red Wine Stock Pot
- 1 tablespoon Worcestershire Sauce
- 450 millilitres Water (boiling)
- 200 grams Dried Pasta
- Black Pepper
Steps
- Prepare the sausages by removing the skins.
- Add olive oil to a deep saute pan that has an available lid and heat on medium. (Dutch oven, perhaps?)
- Add the onions, carrots, celery, and garlic, and fry for 10 minutes, until soft and golden.
- Add the sausage meat and cook for 5 minutes, breaking up the meat with a wooden spoon, until browned.
- Add the oregano, tomato puree, passata, stock pot, and Worcestershire sauce. Stir well and bring to the boil.
- Once boiling, reduce the heat, cover, and simmer for 15 minutes.
- Add the boiling water and pasta to the pan. Stir well, until all the pasta is well mixed into the sauce. It will look watery, but don't worry, the pasta will absorb the liquid as it cooks and the sauce will thicken.
- When the sauce starts to bubble, put the lid back on and cook for 12 minutes, stirring halfway through.
- Season with pepper and serve.