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Quick Sausage Bolognese

Use sausages without their skins to make a Bolognese-style ragu in minutes. You can adjust the level of spice according to how much heat you fancy in this easy meaty pasta dish.
Prep Time20 mins
Cook Time40 mins
Course: Main Course
Servings: 4


  • 6 mild italian sausage
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • ½ - 1 tsp dried chili flakes according to taste
  • 1 can diced tomatoes 28 oz
  • 2 tbsp tomato paste
  • 5 oz red wine or water
  • ½ tsp dried oregano
  • 10 oz spaghetti
  • grated Parmesan to serve
  • fresh basil leaves to serve


  • Squeeze the sausage meat out of the skins into a large non-stick frying pan. Add the oil and onion and cook over a medium heat for 10 minutes, or until lightly browned. Use two wooden spoons to break up the sausage meat into small pieces as it cooks. Add the chilli flakes and cook for 1 minute more, stirring.
  • Add the tomatoes, tomato paste, red wine (or water) and oregano. Bring to a gentle simmer and cook for 8–10 minutes, or until the sauce has thickened, stirring regularly.
  • Fill a large saucepan with water and bring to the boil. Add the pasta to the water and cook for 7–9 minutes (or according to the pack instructions) until tender, stirring occasionally to separate the strands.
  • Drain the cooked pasta in a colander and return to the saucepan. Tip the spicy sausage sauce into the same pan and toss well together. Serve topped with grated Parmesan and scattered with torn basil leaves.