HECK Sausage Bolognese Ragu Blanco With Spaghetti

Serves 4


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

Black pepper

400g wholewheat spaghetti

Preparation time – 25 minutes

Cooking time – 40 minutes



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.


To serve

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.


Gluten free

To make this recipe gluten free, use gluten free spaghetti.

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Nutritional Info

Serving Size: 320g

Amount Per Serving

Calories: 751kcal

Total Fat: 31g

Saturates: 9.2g

Sugars: 7.3g

Salt: 1.8g

Protein: 36g

Carbs: 69g

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