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Boerewors bolognese

Boerewors bolognese

Boerewors bolognese with lemony gremolata

For the bolognese:
3T extra virgin olive oil
1kg boerewors, meat removed from the skin
1 red onion, finely diced
4 garlic cloves, finely chopped
1 bunch basil leaves, torn
2t oregano
2t chilli flakes
1/4 cup Worcester sauce
2 X 400g tinned tomatoes
Salt and freshly ground black pepper to taste
1T brown sugar
500g cooked pasta of your liking

For the gremolata: combine
2 lemons, zested and juiced
6T roughly chopped parsley
2 garlic cloves, finely diced
Salt and freshly ground black pepper to taste
3T extra virgin olive oil

Heat the oil over a medium heat. Break the sausage meat into pieces before adding to the oil and browning. Add the onion to the pan and allow it to cook until softened and slightly browned. Add the garlic and basil leaves and cook until softened and fragrant.
Add the oregano, chili flakes and Worcestershire, cook until the sauce reduces then add the tinned tomatoes. Season with salt and freshly ground black pepper and allow to reduce slightly with some sugar.
Toss the cooked sauce with the pasta before serving some gremolata over.

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