Ingredients
1 jar Seriously Good Bolognese & Red Wine sauce
6 good quality pork sausages, about 400g
1 tbsp olive oil
1 tsp fennel seeds
250g chestnut mushrooms, sliced
2 garlic cloves, peeled and crushed
1 sprig of rosemary, leaves finely chopped
Sea salt and freshly ground black pepper
400g pappardelle or tagliatelle
Freshly grated Parmesan, to serve
Method
Remove the sausages from their skins and roll the sausage meat into meatballs; you should get 2 – 3 meatballs from each sausage.
Heat the oil in a deep sauté pan and add the meatballs to the pan. Cook for 8-10 minutes turning the meatballs gently to brown them. Sprinkle in the fennel seeds then fry together for 1 minute before stirring in the mushrooms and garlic. Fry for 3-4 minutes until the mushrooms have softened.
Pour the jar of Seriously Good Bolognese & Red Wine sauce, fill the empty jar with cold water and pour this in too – then stir in the rosemary. Check for seasoning and then bring to the boil while stirring. Reduce the heat and leave to simmer for 10 minutes.
Meanwhile, bring a large pan of salted water to the boil. Tip in the pasta and cook according to pack timings until al dente. Drain well and return to the pan. Toss through the meatballs and sauce, and then divide between warmed pasta plates. Sprinkle with the grated Parmesan and serve immediately.
Credit
Brought to you from Seriously Good sauces by Gordon Ramsay for Comic Relief.
