This speedy Sausage Bolognese is perfect for when you want a hearty meal in a flash. Using a grater to prepare all the veg not only cuts down on the prep time, but also the cooking time, meaning you have a rich, delicious bolognese on the table in just 20 minutes! Grate stuff!
Prep Time
20 min
Cuisine
Italian
Use within
4-5 days
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1 brown sauce pot (20g)<span class="strong">†</span>
1 red onion
1 tsp dried basil
80g chestnut mushrooms
40g cheddar cheese<span class="strong">†</span>
British pork & leek sausages<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
607 kJ 144 kcal
3583 kJ 852 kcal
Fat of which saturates
5.9 g 2.5 g
34.5 g 14.8 g
Carbohydrate of which sugars
17.2 g 3.3 g
101.7 g 19.7 g
Fibre
2.3 g
13.3 g
Protein
6 g
35.3 g
Salt
0.34 g
2.02 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (wheat, sulphites, soy, milk, mustard, wheat-gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Heat a large, wide-based pan with a drizzle of oliveoil over a medium-high heat
Squeeze the sausagemeat out of their casings directly into the pan
Cook for 5 min until the sausagemeat is brown and crispy, breaking it up into small pieces with a wooden spoon as you go
2
Meanwhile, boil a kettle
Peel the onion[s], carrot[s] and garlic
Grate the onion[s], carrot[s], garlic and mushrooms
Tip: alternatively bung everything in a food processor for speedier results!
3
Add all of the gratedvegetables to the pan
Season with a generous pinch of salt
Cook for 4 min until soft and caramelised
4
Meanwhile, add the linguine to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite
Once cooked, drain and reserve 150ml [300ml] of the starchy pasta water
5
Once the vegetables have softened, stir the brownsauce, tomatopaste, driedbasil and driedoregano into the pan
Cook for 1 min further
6
Add the choppedtomatoes and season with a generous pinch of sugar
Tip: the sugar balances the acidity of the tomatoes
Cook for 6 min or until the sauce has thickened to a bolognese consistency
Meanwhile, grate the cheese
7
Stir the drained linguine into the sauce, along with the reserved pastawater
Taste for seasoning, adding more salt and pepper if needed
8
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