Quick sausage bolognese

• good-quality sausages↗6

  skins removed

• fennel seed1 tsp
• pack mushroom↗250g g

  sliced

• red wine↗150ml ml

  (optional)

• 660g jar tomato pasta sauce

  (we used Loyd Grossman’s tomato & chilli)

• penne↗300g g
• or shaved parmesangrated

  to serve

Step-by-step instructions

1. 1

   Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there’s no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.

2. 2

   Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.