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Recipe of Spaghetti Bolognese of Longaniza

Spaghetti Bolognese of Longaniza

45 mins
45 mins
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Recipe for 4 people and prepared in about 45 minutes. Prepare this delicious recipe for spaghetti Bolognese sausage.


4 portions
  • 400 grams spaghetti
  • 200 grams sausage, raw pork
  • 1 onion
  • 1 carrot
  • pilgrims, chopped (optional)
  • 2 leaves bay (laurel)
  • 400 grams tomato, crushed
  • extra virgin olive oils
  • salt


First we remove the belly of the longaniza and crush it.
Heat a large pan with a splash of oil. We put the meat, covered, that is made with its own juices.
We remove it and we just crush it with a fork or spatula, as it tends to get stuck. We reserve it.
In the same pan put the onion and the carrot well chopped with a drizzle of olive oil and the laurel, season with salt.
When golden brown add the crushed tomato and let it go, so it reduces. Rectify salt and add 1 teaspoon of sugar (to kill the acidity).
We cook the pasta in salted water. We are controlling the sauce and stirring. When the tomato has reduced and is a little thicker, lower the heat to the minimum and add the previously reserved sausage and rosemary optionally.
Cook the pasta until it is al dente or to the point that we like to us, about 8-10 minutes. Then we put it in, so there's no water left. We put it on the plates and add 3-4 tablespoons of bolognesa on each mound of spaghetti.


We serve very hot.


This sauce can be used with any type of pasta.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Chelys Rdz
02/12/2019 16:53:52
Está muy rica...
Santiago Endara
21/06/2019 10:44:49
me quedo miy rico gracias

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