Lamb Merguez Bolognese
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
DIRECTIONS
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.
Comments 4
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 🙂
all sausages, all the time… ?
Thanks, 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.
This dish looks delicious. I am wondering if using a different type of meat not going to ruin the taste.