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Title: Student's Quick Sausage Bolognese
Categories: Pork, Mushrooms, Pasta, Sauces
Yield: 4 Servings

6 Good-quality sausages; skins
- removed (680 g/24 oz bulk
- sausage)
1 ts Fennel seeds
250 g Fresh mushrooms; sliced
- (9 oz)
+=OR=+
225 g Can sliced mushrooms (8 oz)
150 mL Red wine (opt) (5 oz)
660 g Jar tomato pasta sauce;
- (23.2 oz) *
300 g Penne pasta; (10 1/2 oz)
Grated or shaved parmesan;
- to serve

* common US jarred pasta sauce size is 28 oz.

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.

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 cheese.

Tip: Using the meat from good-quality sausages is an
easy way to get lots of flavour in mince dishes without
having to add extra herbs, spices and seasoning.

From: http://www.bbcgoodfood.com

Uncle Dirty Dave's Kitchen

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... Don't eat anything that glows.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)