Sausage Bolognese

Sausage Bolognese

This is a really popular dish with children and a welcome twist on the conventional Bolognese.


  • Heat a large, wide frying pan, skin the sausages and slice finely or crumble onto the pan.
  • Add the fennel seeds (there’s no need to add any oil).
  • Fry for a few minutes until golden and the fat is released, stirring well to break up the meat.
  • Add the mushrooms and fry for a few minutes until they begin to soften.
  • Stir in the wine now, if using, bubble for 1 min,
  • Then add the tomato sauce and heat through until bubbling.
  • Meanwhile, boil the penne.
  • When ready, drain and tip into the sauce.
  • Mix well until completely coated, and then divide between four plates, finishing with a little Parmesan.

Tip : The sausage meat gives this dish great flavour


  • 6 Hodgins gluten free sausages , skins removed
  • 1 tsp fennel seeds
  • 250g pack mushrooms , sliced
  • 150g red wine (optional)
  • 660g jar tomato pasta sauces
  • 300g penne
  • Grated or shaved parmesan, to serve
Serves 4

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