I am a Home Economics teacher and I’m usually so busy on my feet and cooking all day that when I get home, I’m too tired to want to cook for myself. So I love creating recipes that I can batch cook, are nutritionally balanced, use local produce and always look forward to eating. I also don’t have the luxury of long lunch breaks, so having a Thermos food flask to keep my tasty lunches warm saves me precious reheating or fighting-for-the-microwave minutes! Maybe even to have a warm cup of tea if I’m lucky!
Follow: @miss_bankierSee method...
- Remove the sausages from their cases by squeezing the meat out
- Preheat a little oil in a large pot over a medium/high heat. Add sausages and break up into smaller chunks using a stirring spoon
- Add your prepared vegetables and fry until slightly softened and the meat is browned
- Add chilli powder, garlic, mixed herbs and red wine/balsamic (if using). Cook until all the wine is absorbed (alcohol cooked off) Stirring well.
- Then add passata and a beef stock cube. Bring to the boil. Stir well then simmer on a low heat for 20+ minutes. You can add water to loosen the mixture but I like it quite thick, just coating the back of a spoon.
- Meanwhile, half fill another pot with water and bring to the boil. Add pasta and cook for 10-12 minutes (according to packet instructions)
- Once cooked, add to the pot along with the sausage mixture.
- Stir in the creme fraiche.
- Serve with parmesan.
- Alternatively, spoon the sausage mixture into a container and freeze. You can then boil some pasta and mix through at a later date!
- 3 Scottish or British pork sausages
- Splash of oil
- 1tsp chilli powder
- 2tsb lazy garlic
- 2tsb mixed herbs
- Splash red wine or balsamic vinegar
- 250ml passata
- 1 beef stock cube
- 150g pasts
- 1tbsp creme fraiche
- Choice of veg