Subj : 10/17 Nat'l Pasta Day - 3
To   : All
From : Dave Drum
Date : Wed Oct 16 2024 15:19:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Student's Quick Sausage Bolognese
 Categories: Pork, Mushrooms, Pasta, Sauces
      Yield: 4 Servings
 
      6    Good-quality sausages; skins
           - removed (680 g/24 oz bulk
           - sausage)
      1 ts Fennel seeds
    250 g  Fresh mushrooms; sliced
           - (9 oz)
           +=OR=+
    225 g  Can sliced mushrooms (8 oz)
    150 ml Red wine (opt) (5 oz)
    660 g  Jar tomato pasta sauce;
           - (23.2 oz) *
    300 g  Penne pasta; (10 1/2 oz)
           Grated or shaved parmesan;
           - to serve
 
  * common US jarred pasta sauce size is 28 oz.
  
  Heat a large, wide frying pan, then crumble in the
  sausage meat and fennel seeds (there's no need to add
  any oil). Fry for a few mins until golden and the fat
  is released, stirring well to break up the meat. Add
  the mushrooms and fry for a few mins until beginning 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, then
  divide between four plates, finishing with a little
  Parmesan cheese.
  
  Tip: Using the meat from good-quality sausages is an
  easy way to get lots of flavour in mince dishes without
  having to add extra herbs, spices and seasoning.
  
  From: http://www.bbcgoodfood.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "We can have whatever it is we choose." -- John Assaraf
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