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Sausage bolognese

Classic bolognese sauce is traditionally made with ground beef or veal, but substituting sausage not only adds flavor but also makes the sauce quicker and easier to prepare, as the sausage has already been seasoned. The sausage also gives the sauce a slightly different texture, with more chunks and a heartier bite.


1 tablespoon lard

500 g tomato sauce

500 g minced beef

50 g homemade sausage

500 g spaghetti of your choice

1 medium onion

2 cloves of garlic

1 carrot

2 teaspoons salt

1 dcl red wine

Spices to taste (oregano, basil, pepper, bay leaf)


Fry the chopped onion, garlic and carrots in the lard and stir a little. Allow the onions to soften and add the minced meat and chopped sausage. When the meat is nicely coloured, pour the wine over it and fry for a few more minutes. Add salt, pepper and spices to taste and pour in the wine. Stir well and leave the meat to soak up the spices. Then add the meze and cook for two hours over a moderate heat. Stir occasionally.

In another pot, bring the water to the boil, add the salt and cook according to the instructions on the box. Make sure that the pasta remains "al dente". Once cooked, serve, top with the bolognese sauce and serve your sausage bolognese.

Spaghetti Bolognese - Traditional Bolognese dish

Spaghetti Bolognese, or ragu alla bolognese in Italian, is one of the best-known Italian dishes, traditionally originating in the city of Bologna. The city is steeped in a rich culinary history, having been considered a meeting point of different cultures throughout history.

Bolognese sauce is still an extremely popular minced meat dish today. The long cooking time makes it a Sunday dish for the whole family. Although Bolognese sauce is mostly served with spaghetti, in its traditional form it is offered with various forms of pasta.

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