No-waste tomato and sausage bolognese

Name: No waste tomato and sausage bolognese recipe
Yield: 6
Ingredients: 900g vine ripened tomatoes, core removed, quartered; 2 tbs extra virgin olive oil; 1 onion, grated; 2 carrots, grated; 3 garlic cloves, crushed; 6 (400g) good-quality sausages, casings removed; 400g mince (beef, pork, lamb, veal or a combination); 1/4 cup (70g) tomato paste; 250g cherry tomatoes; 2 rosemary sprigs; 8 basil sprigs, plus extra leaves to serve; 400g linguine

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by Kirsten Jenkins

Aug 04, 2020

"Mince and sausages are great to have in the freezer. I have both in my freezer right now, on hand, ready to go when needed," says Kirsten Jenkins.

900g vine ripened tomatoes, core removed, quartered
2 tbs extra virgin olive oil
1 onion, grated
2 carrots, grated
3 garlic cloves, crushed
6 (400g) good-quality sausages, casings removed
400g mince (beef, pork, lamb, veal or a combination)
1/4 cup (70g) tomato paste
250g cherry tomatoes
2 rosemary sprigs
8 basil sprigs, plus extra leaves to serve
400g linguine

Method

1.

Place the vine ripened tomato in a blender and whiz until smooth. Set aside.
2.

Place the oil in a large heavy-based saucepan over high heat. Add the onion, carrot, garlic and sausage meat and cook, breaking up the meat with a wooden spoon, for 7-8 minutes until the vegetables have softened. Add the mince and tomato paste and cook for 7-8 minutes until starting to caramelise.
3.

Add the blended tomato, cherry tomatoes and herbs, and bring to the boil. Reduce heat to medium-low and cook for 1 hour or until the sauce has thickened. Discard the herb sprigs. Season with salt and pepper.
4.

Meanwhile, place a large saucepan three-quarters full of salted water over high heat and bring to the boil. Add the linguine and cook according to packet instructions, then drain.
5.

Stir cooked pasta through the sauce. Scatter with extra basil leaves to serve.