Lamb Merguez Bolognese
This lamb sausage bolognese is a quick yet classy version of the classic pasta sauce.
Ingredients
12 oz. lamb merguez sausage, removed from casing.
2 onions, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
24 oz. can crushed tomatoes
2/3 cup parmigiano reggiano, grated
½ cup fresh basil leaves, chopped
Olive oil
Cooking Instructions
1. In a sauté pan, sauté onions and garlic over medium heat until translucent. Be careful not to brown the onions and garlic.
2. Add carrots and celery. Saute for 5 minutes.
3. Add sausage and sauté until cooked, about 8 minutes.
4. Add can of crushed tomatoes and simmer for 25 minutes.
5. Remove from heat.
6. Add ½ cup chopped basil, ½ cup grated parmigiano reggiano. Season with salt and pepper to taste.
7. Put over the pasta, ravioli or gnocchi of your choice and garnish with more parmigiano reggiano and some chopped parsley.
___________
Browse More:
Sausage Recipes
Pasta Sauce Recipes
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Posted by
Matthew
on
Jul 09, 2011
| Trackback | 
Email This Post
You can leave a comment if you'd like.
I’ve been following this blog for a while and wanted to say that you really do something interesting things. Keep up the good work
February 9th, 2009 at 7:35 amall sausages, all the time… ?
February 9th, 2009 at 11:54 amThanks, Joan!
And, fear not tm1, a non-sausage post is coming later today…we’ll be announcing a new contest. To answer your question though, the reason for all of the sausage recipes is that we just wrapped up a day with our chef and photographer and the focus was on the sausage.
February 9th, 2009 at 12:35 pmThis dish looks delicious. I am wondering if using a different type of meat not going to ruin the taste.
February 13th, 2009 at 11:15 am