RUSTIC ROSEMARY LAMB SAUSAGE-ANDLENTIL BOLOGNESE WITH BUTTERNUT AND BABY MARROW SPAGHETTI
Serves 4
EASY
Preparation: 5 minutes
Cooking: 25 minutes
shallots 2, sliced garlic
2 cloves, chopped olive oil 2T
Woolworths free-range rosemary lamb sausage 500 g
Woolworths cherry tomatoes
1 x 400 g can lentils 1 x 400 g can, drained and rinsed Woolworths baby marrow spaghetti 300 g
Woolworths butternut spaghetti 300 g sea salt and freshly ground black pepper, to taste grated cheese, for serving (optional)
1 Soften the shallots and garlic in the olive oil in a large, deep pan for 3 minutes until pale golden. 2 Remove the sausage meat from the casing, add to the pan and fry until golden brown, about 5 minutes. Add the tomatoes and simmer for 10 minutes.
3 Add the lentils and heat through, season to taste. Spoon the hot Bolognese over the spaghetti and allow to stand for 2 minutes before serving. The spaghetti will soften in the heat from the Bolognese. Sprinkle over grated cheese if you like.
CARB-CONSCIOUS, HEALTH-CONSCIOUS WINE: Woolworths Plum Pinotage