Spaghetti with Italian Sausage

Spaghetti with Italian Sausage

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Spaghetti with a homemade bolognese sauce with mince, tomato and oregano is topped with a fried Italian sausage and Parmesan cheese then baked until cheese is melted.


Serves: 8 

  • 2 Italian sausage links, casings removed
  • 500g premium beef mince
  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, diced
  • 1 (400g) tin whole peeled tomatoes with juice
  • 1 (410g) tin tomato puree
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 1/4 cup chopped fresh oregano
  • 1 bay leaf
  • 450g uncooked spaghetti
  • 1/2 cup grated Parmesan cheese

Preparation:15min  ›  Cook:1hour45min  ›  Ready in:2hours 

  1. Butterfly the sausages (slice lengthwise, leaving them attached along one side). Spread them out flat in a large frying pan. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from frying pan and set aside.
  2. Place the beef mince, olive oil, onion and garlic in the frying pan then cook, stirring continuously, over medium heat for until the onion is translucent and the beef is browned and crumbly, about 10 minutes. Drain all but 2 tablespoons of fat. Stir in the tomatoes, tomato puree, salt, pepper, basil, oregano and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavours have blended. Remove the bay leaf.
  3. Preheat the oven to 180 degrees C. Bring a large saucepan of lightly salted water to a boil, drop in the pasta and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta then mix it into the sauce.
  4. Place servings of hot pasta with sauce on oven-safe plates, place a cooked, opened sausage over each serving then sprinkle with Parmesan cheese. Place plates in the preheated oven for 5 to 10 minutes, until the cheese has melted and begun to brown.

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