I sometimes use it for a pasta sauce - roll into little meatballs, cook with onions, garlic, add mushrooms, (any other veg - peppers, broccoli, etc...) passata, herbs, salt, pepper, spoon of sugar, and let simmer for about 20 mins, making sure meat is cooked. Add your veg at appropriate time, so it is not overcooked. Serve over spaghetti or other pasta, with parmesan and a nice salad. Works best if the sausage meat has some nice herbs and seasoning in.
Easy dinner, and whole family loves it. DS always says "mmmmmhhh" to this one.
Pasted from <http://www.mumsnet.com/Talk/1379/458069>
225g sausagemeat
a little bit of oil and butter
1/2 medium onion, v finely chopped
3 medium carrots (grated)
Tin of chopped tomatoes
110mls of stock made with 1/2 a stock cube
Bay leaf
Tspn oregano
Cook onion til translucent. Brown sausagemeat (mash it up with a fork). Add carrots and stir for a few minutes. Add tomatoes, stock and herbs, and leave to cook, covered, over low heat for 30 mins. Cook pasta and mix together.
Goes well with fusilli.
Pasted from <http://www.mumsnet.com/Talk/1379/458069>
Ingredients
For the ragu and spinach sauce
1 tbsp oil
450g/1lb pork sausage meat
1 red chilli, deseeded and finely chopped
2 fat cloves garlic, crushed
150g/5oz button mushrooms, sliced
1 x 200ml/7fl oz carton full-fat cr`me frâiche
100g/4oz baby spinach, roughly chopped
salt and freshly ground black pepper
For the tomato and thyme sauce
1 x 400g/1lb can chopped tomatoes
2 tbsp sun-dried tomato paste
1 tsp demerara sugar
1 tbsp fresh thyme leaves
For the lasagne
6 sheets, about 75g/3oz quick-cook white lasagne or fresh lasagne
50g/2oz strong cheddar cheese, grated
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons.
3. Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach.
4. Bring to the boil for a couple of minutes, season well and set aside.
5. For the tomato sauce, measure all the ingredients into a jug and season well.
6. Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish.
7. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta.
8. Sprinkle over the grated cheese.
9. Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender.
Pasted from <http://www.bbc.co.uk/food/recipes/database/fastlasagnewithporka_83462.shtml>
Sausage Meat pasta
its a pasta, but with Sausage meat in it (and a large bottle of red wine)
Difficulty and servings
Serves 4
Ingredients
- 8 Sausages, any but nice spicy or herby ones work better than plain ones.
- 1 Large onion
- 1/2 teaspoon mustard powder
- large splash Worcester sauce
- 4 - 5 cloves Garlic
- 1 bottle Red wine
- pasta or spaghetti
- seasoning
- 2 tins of chopped tomatoes
- splash Olive Oil
- peel sausages, discard the skin, Chop the onions
- mix up the sausage meat with the seasoning, worcester sauce, and mustard powder (get it nice and squishy!)
- cook Onions in the Olive oil, then add the meat and cook through, add a generous dash of red wine, (drink remaining wine! - thats my favourite bit) - add the garlic, and tomatoes, reduce the sauce to taste
- cook pasta or spaghetti
- mix together, eat, expect other half to clean the mess up.
Pasted from <http://www.bbcgoodfood.com/recipes/5285/sausage-meat-pasta>
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