This recipe is originally from the wonderful River Cafe cookbook. Think of it as a Bolognese with ideas above its station - it's just as handy to have in the freezer for the family but something you could serve unexpected guests and hold your head high. We fry olive oil, onions, garlic and chilli and brown the sausage mix of pork and fennel.  We then flavour it with rosemary and bay leaf, add red wine and tomatoes and let it bubble away for several hours to reduce the sauce and intensify the flavours.  The sauce is finished with a splash of cream - not enough to make it creamy but it pulls all the flavours together in a satisfying way.

Sausage mix (pork, fennel, coriander, salt, pepper), red onion, garlic, chilli, olive oil, bay leaves, rosemary, red wine, tomatoes, nutmeg, cream.

 

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

TO COOK ALL SIZES: empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C) or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.

DEFROST INFORMATION: Suitable for freezing. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, reheat as above and consume within 48 hours. 

Cooking instructions are guidelines only.  Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.