CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668aea01   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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   
       
   MMMMM   
      
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