1. Heat the oil and slowly fry the sausages on all sides until golden brown. Remove from the pan and thickly slice.
2. Fry the onion and diced bacon in the remaining oils and fry together until the bacon is crispy and the onion has wilted. Return the sliced sausages to the pan and stirring constantly, fry together for 1 minute
3. Add the jar of DOLMIO® Bolognese Extra Mushrooms sauce and the chopped peppers and bring the sauce to a simmer. Season to taste with salt and pepper, cover the pan and simmer gently for 10 minutes or until the sausages are well cooked.
4. Cook the spaghetti in a pan of a boiling water and cook for 8-10 minutes or until the pasta is "al dente" or just cooked and tender. Drain well.
5. Serve the sausage and the bacon sauce over a plate of spaghetti, sprinkle with chopped parsley and serve.

Vegetarian option
Use vegetarian sausages and omit the bacon or substitute with a mixture of courgettes and diced aubergine.

Calories per portion: 342. Fat per portion: 18.4g.

• 500g jar DOLMIO® Bolognese Extra Mushrooms sauce
• 15ml olive oil
• 250g herb or spicy pork sausages
• 1 large onion, peeled and sliced
• 4 rindless rashers of streaky bacon, diced 
• 1 red & green pepper, de-seeded and roughly chopped
• Salt and freshly ground black pepper
• 250g dried or fresh spaghetti
• To Garnish:
  15ml (1tbsp) freshly chopped parsley