Maccheroni con la Salsiccia e le Carote

Macaroni with sausagemeat and carrots

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

This main-course dish is a favourite with my family. The grated carrots combine with the sausage to form an unexpectedly good sauce which is thick and satisfying. Use the best pork sausages you can. This dish will keep in the refrigerator for three days and freezes well.


  • 8 oz (225 g) good pork sausages or sausagemeat
  • 1 tablespoon (


If using whole sausages, make a slit down the side of each and remove the meat. Heat the oil and butter in a saucepan and cook the onion until translucent. Add the sausagemeat and lightly brown, breaking it up with a fork. Add the carrots and stir for a few minutes. Add the tomatoes, stock, bay leaf and oregano and cook, covered, over a low heat for 30 minutes. Taste for seasoning, if the sausa