This Little Pig can often be heard to say “why re-invent the wheel” as it takes a shortcut in some area of its life and uses something already setup to get the job done. This saying can be used on partners when they are suggesting that its expensive to spend money on takeout rather than cook the stirfry at home, when buying a pre fabricated chicken pen or basically on anything which you don’t want to create from scratch. This saying also very much applies to this recipe where instead of spending a whole heap of time tweaking & seasoning mince, you use beautifully seasoned sausage mince.
Although you can make spaghetti bolognaise from scratch (and this fine swine does weekly), when you want something a little bit different and quick as a wink, this is the dish to turn to piglets. Cheap, tasty and oh so quick, spend a little extra on great quality pork and fennel sausages from Frank Torres & beautiful fresh pasta from Golden Ravioli to top the dish off. Oink!
Pork & Fennel Sausage Bolognaise
Feeds: 3 Hungry Piglets
Prep Time: 15 Mins. Cooking Time: 20 Mins.
Ingredients of Bolognaise Glory:
4 x Good Quality Pork & Fennel Sausages
4 x Garlic Cloves
400g x Pasta
1 x Brown Onion
½ x Thyme Bunch
1 x Parsley Bunch
1 x Star Anise
1 x Tbs Olive Oil
1 x Tsp Gourmet Stock
100g x Spinach Leaves
½ x Cup of White Wine
1 x Jar of Tomato Sugo
Lashings of Pepper & Parmesan
Method of Bolognaise Glory:
- Skin & finely dice your garlic & onion.
- Pull the thyme leaves off the stem & finely dice your parsley leaves (discarding the stem).
- Taking a sharp knife, run it lengthways down the sausage. Now pull off the skin, discard and chop the sausage mince into bite sized chunks.
- In a large fry pan heat you olive oil (1 Tbs) & drop in your sausage mince. Cook until starting to turn golden brown on the edges.
- Add in your garlic, onion & fresh thyme leaves and gently sauté until the garlic and onion is translucent.
- Pour in your white wine (½ Cup), gourmet stock (1 Tsp), star anise (1) & a ½ cup of water and bring to the boil. Continue to allow to bubble away until the wine has almost evaporated.
- Add in your jar of tomato sugo and your spinach leaves (100g) and bring to the boil, then reduce to a simmer.
- Fill a medium pot with water and bring to the boil. Once boiling, add in your fresh pasta and cook until al dente.
- Drain your pasta and serve into big bowls. Spoon out your amazing bolognaise on top & serve with lots of chopped parsley and lashings of pepper and parmesan. Oink!
