Riverford Wicked Leeks
Slow cooked sausage meat pasta sauce recipe image

Print Slow cooked sausage meat pasta sauce

As well as making a ‘grown up’ alternative to bolognese, it also makes a great pasta al forno or lasagne.


  • 350/500g pork mince
  • 1 tsp fennel seeds
  • Olive oil
  • 2 red onions, chopped
  • 2 garlic cloves, minced
  • 2 dried chillies, crumbled (or use chilli flakes)
  • 2 bay leaves
  • Large glass red wine
  • 2 tins chopped tomatoes
  • Nutmeg
  • 100g Parmesan, grated
  • 250ml double cream or crème fraîche
  • Salt & pepper


  1. Mix the pork with the fennel seeds and season well. If you are ahead of the game, compact in a bowl and refrigerate overnight - this will give a slightly sausagey, lumpy texture.
  2. Fry in a flameproof casserole dish in olive oil for 5 minutes, stirring continuously. Add the onion, garlic, chilli, and bay leaves, and fry gently for 30 minutes. Turn up the heat and add the red wine. Stir for a couple of minutes, then add the chopped tomatoes.
  3. Bring to the boil, allow some of the liquid to evaporate, then put on a lid and simmer for 1 hour. Grate in some nutmeg, most of the Parmesan and the cream/crème fraîche and remove from the heat. Stir well and check the seasoning. Serve with pasta, the rest of the Parmesan and a green salad.
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