Naked Pork Spaghetti Bolognese

This easy version of a classic Italian recipe will ensure everyone gets their 5 A DAY as well as a yummy and filling meal. You can make the Bolognese sauce in advance and freeze.


1 pack HECK Naked Pork Sausages

2 tsp mild olive oil or sunflower oil

1  red onion finely chopped

2 garlic cloves crushed or finely chopped

400g chopped tomatoes

2 tsp tomato puree  

2 tsp dried mixed herbs

100g cup or button chestnut mushrooms sliced

1 carrot finely chopped

1 courgette chopped

150ml reduced salt vegetable stock

300g - 350g dried spaghetti

pinch ground black pepper


  1. Heat a large frying pan and add 1 tsp of oil and the sausages, cook until lightly browned, 4 – 5 minutes, remove from the pan. Add the onion and cook for 2-3 minutes.
  2. Add the remaining ingredients, apart from the spaghetti. Bring to the boil, then lower the heat and simmer gently for 15 minutes.
  3. Cut each sausage into 4 diagonally and add back into the pan with the other ingredients.
  4. When the sauce has been cooking for 15 minutes add the chopped sausages and cook a further 10 minutes.
  5. Start to cook the spaghetti: Bring a large saucepan of water to the boil, add the spaghetti and bring back to the boil. Stir well and cook according to manufacturer’s instructions.
  6. Season the bolognese sauce with pepper. Drain the spaghetti and serve with the sauce. 

Tip 1: If you don't like one of the vegetables, swap it for another to get more of your 5 A DAY.

Tip 2: Use linguine, tagliatelle or any other pasta shapes instead of spaghetti.

Suitable for freezing (sauce only)

This recipe uses Naked Pork sausages, but works equally well with Naked Chicken sausages!

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