If you love food, but have a – you know – real life that means you can’t spend 90 minutes cooking dinner on a weeknight or even struggle finding something that is both adult tasty and kid friendly, you need to know about The Everyday Cook Network. Founded by Tanya Bartolini, who discovered the true meaning of time-poor when she had her first child, her aim for the network was to create a forum of food-lovers who can interact with each other, sharing recipes as well as tips and tricks for improving dishes.
Tanya’s first cookbook will be released later this year (stay tuned!). In the meantime she was kind enough to share this easy and delicious variation on a basic bolognese…
Finding it hard to get young children to eat their vegies? Disguise them! I process the vegetables until they are so fine, my son won’t notice them – but he gets their goodness anyway.
A teaspoon of fennel seeds and/or a pinch of chilli will boost the flavour of the sauce. If cooking for kids, I recommend adding a little fennel (but only if the sausages don’t already have the herb in them) but no chilli.
This recipe provides enough sauce for a 250g packet of dried pasta or 5 serves of homemade pasta.
Special Cooking Utensil
Food processor (if you do not have a food processor, a grater will work just fine)
6 Italian sausages
1 garlic clove
1 stick celery
1 small onion
2 x 400 g tins diced tomatoes
1 tablespoon tomato paste
½ cup white wine (not sweet)
1 tablespoon olive oil
Basil (to garnish, if desired)
Using a small knife, remove casings from the sausages and set aside.
Peel the garlic and onion. Chop celery, carrot and onion into pieces, small enough to fit into your food processor. Whiz them in the food processor for about 30 seconds until you have fine pulp.
Fry up the pulped vegetables in 1 tablespoon of olive oil in a large frying pan over medium heat. Stir occasionally as the mixture cooks through.
Whilst the vegetable mixture is cooking, use the food processor to blitz the sausage meat until it clumps together in a ball. Add to the frying pan and cook with the vegetables for about 5 minutes.
Reduce heat to low and add the wine. Cook for about 1 minute.
Add tinned tomato and tomato paste. Cook through for another 5 minutes.
Whilst the sauce is simmering, put your pot of pasta water on to boil. Allow the sauce to simmer for as long as it takes to cook the pasta (about 20 minutes). Any type of pasta works well with this sauce.
Stir the sauce through the cooked pasta and serve, garnished with basil (if desired).
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