Creamy Pork Sausage & Beef Penne Bolognese
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Creamy Pork Sausage & Beef Penne Bolognese
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| Servings | Prep Time |
| 6-8people | 15minutes |
| Cook Time |
| 80minutes minimum |
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Ingredients
- 1tbsp Olive Oil
- 500g Beef Mince
- 3 Italian Pork Sausagessausage casings removed
- 1 Brown Oniondiced
- 2 Large Carrotspeeled and grated
- 3cloves Garliccrushed
- Saltto season
- Pepperto season
- 2tbsp Tomato Paste
- 1/2tbsp Ground Parsley
- 1/2tbsp Ground Oregano
- 1/2tbsp Ground Rosemary
- 1/2tbsp Ground Basil
- 1/2tbsp Ground Thyme
- 800g Crushed Tomatoes2 x 400g tins
- 2cups Beef Stockuse stock cube
- 4 Bay Leaves
- 1cup Parmesan cheesegrated
- 1/2cup Thickened Cream
- 500g Penne Pastause mini penne pasta
Instructions
- Heat olive oil In a large frying pan or pot over medium to high heat.
- Add onion & carrot and cook for about 5-6 minutes until onion is soft.
- Add garlic and cook a further 3 minutes.
- Add beef mince and sausage mince and season with salt and pepper. Cook for about 5 – 10 minutes until mince is browned. Stir regularly and use a wooden spoon to break up the mince clumps.
- Add tomato paste, parley, oregano, rosemary, basil & thyme. Stir to mix through
- Add crushed tomatoes, beef stock and bay leaves and stir until well combined.
- Reduce heat to simmer and allow to simmer for at least one hour. This will reduce most of the stock and intensify the flavours. Do not cover pan or pot.
- Near the end of the simmering cook the penne according to packet instructions. The penne will typically take about 15 minutes to cook, so try to time this to finish near the end of the simmering of the bolognase mixture.
- After simmering for the required time, add parmesan cheese and thickened cream and stir through.
- Finally add the penne and stir to mix thoroughly with the bolognase mixture
- Remove from heat and serve. Sprinkle with additional parmesan if required.