Equipment

  • large heavy based saucepan

Ingredients

  • 1 jar Leggo's Bolognese with mushroom, chunky tomato and herbs
  • 2 finely sliced ​​chorizo ​​sausages
  • 2 garlic cloves
  • 1 onion thinly sliced ​​
  • 1 small thinly sliced ​​red capsicum
  • 200g button mushrooms sliced ​​peeled
  • 1/2 cup pitted kalamata olives
  • 1/2 cup white wine
  • 1 cup water
  • 1 tsp beef stock (powder)
  • 1 tbs tomato paste
  • 400g * spaghetti to serve

Method

  • STEP 1 Heat a heavy-based pot over high heat. Add at the chorizo ​​and fry for 2 minutes until golden. You will not need to add any oil to pan as the fat in the chorizo ​​will render down.
  • STEP 2 Add onion and capsicum to the pan and cook stirring for a Further 5 minutes. Then add mushrooms and garlic, and cook, stirring until mushrooms start to soften.
  • STEP 3 Add in the tomato paste and cook stirring for one minute.
  • STEP 4 Add white wine and allow to reduce slightly.
  • STEP 5 Add in Leggo's Bolognese sauce. Put 1 cup of water into Leggo's Place lid on jar and give a shake to get all the remaining delicious sauce. Tip this water into the pot along with the beef stock. Give a quick stir. Bring to the boil and simmer for 30 minutes with the lid on. Add olives to sauce and stir through.
  • STEP 6 Cook spaghetti until al dente. Toss spaghetti in sauce and place in serving bowls.

Notes

Slice button mushrooms into thirds.