If you’re looking for a way to use up bulk Bolognese sauce, these Bolognese Sausage Rolls are a great way to do it.
Whenever I make Spaghetti Bolognese, I try to make a double batch of the sauce, to freeze for another night’s meal.
Bolognese sauce can be used to make lasagna, shepherd’s pie or another pasta dish like pasta bake.
Jacob has a special recipe for Bolognese sauce, but over the years, we’ve tailored it more to suit our girls’ tastes. I always add finely diced carrot and zucchini so the kids don’t realise they’re eating veggies.
Earlier this week we had Spaghetti Bolognese, and with the kids home on school holidays, I decided to use up the other batch of Bolognese to make sausage rolls.
The kids couldn’t get enough of them!
A couple of months ago I tried my hand at making sausage rolls from scratch. I referred to a recipe from Create Bake Make (my go to site for all baking these days) and advice from a friend at church on using sausage meat. I then added whatever veggies I had in the fridge. They turned out so good, I don’t think I could ever go back to store bought sausage rolls!
Of course, sausage rolls are best eaten after they’ve cooled from the oven. I love the crisp pastry taste.
If you do take them to work for lunch, and this is a lunch room with appliances, why not warm them in the oven or on a sandwich press. Alternatively, these sausage rolls can be served to host large crowds.
I will be serving these sausage rolls at a party for sure. The girls devoured them at lunch and despite the tomato filling, they still had to have tomato sauce to dip on the side.
With the Bolognese sauce, you need to make sure the sauce is more ‘meaty’ than sauce. Bulk up the consistency by adding finely grated carrot and zucchini.
Hope you enjoy these as much as we did. We have plenty left for lunch tomorrow. YUM!
[mpprecipe-recipe:15]
