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Ingredients
Method
- 2 tbsp olive oil
- 1 grated carrot
- 3 chopped spring onions
- 2 grated garlic cloves
- Large handful of chopped mushrooms
- 1 tsp dried Italian herb mix
- 1 tsp fennel seeds
- 6 pork sausages, squeezed from skins
- 400g tin of chopped tomatoes
- 1 tbsp ketchup
- Cooked polenta or pasta, to serve
- Fry the carrot, spring onions, mushrooms, garlic, fennel and herbs in the oil for 5 mins and season well. Add the sausagemeat and cook to brown all over, then tip in the chopped tomatoes and ketchup with a pinch of salt. Pour in 100ml of water, then simmer on low - covered - for about 20 mins, or until thick and glossy. Stir regularly. Serve with polenta or pasta, and a good helping of grated parmesan.
25 mins
4 serving
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