1 pack HECK Naked pork sausages
1 small onion chopped
1 tbsp light olive oil
2 sticks celery chopped
1 tsp fennel seeds
1 sprig rosemary chopped
¼ tsp chilli flakes
150ml white wine
100g low fat crème fraiche
150ml chicken stock
25g parmesan cheese grated
400g wholewheat spaghetti
Place a saucepan on a moderate and heat the olive oil. Add the skinless sausages and, using a spoon, break up into evenly sized small pieces in the pan. Cook for 5 minutes stirring from time to time.
Add the onion, celery, fennel seeds, rosemary, chill flakes and garlic and cook for a further 10 minutes.
Pour in the wine and reduce by half then add the chicken stock. Add a few twists of black pepper and simmer for 15 minutes.
Now add the crème fraiche and simmer for 5 minutes. Remove from the heat and set aside with a lid on the pan to keep everything warm.
Cook the spaghetti in a large pan of boiling water for 5 minutes then drain.
Mix the spaghetti into the bolognese ragu and mix through. Divide the ragu equally into four serving bowls. Sprinkle over the grated parmesan and serve.
To make this recipe gluten free, use gluten free spaghetti.