Beef and Carrot Chipolatas in Tomato Sauce



  • 1 Pack of Perfectly Balanced Beef and Carrot Chipolatas
  • 2 tablespoons olive oil
  • 1 red onion, cut into wedges
  • 375g jar of your favourite pasta/bolognese sauce
  • 1/2 cup chicken stock
  • 50g spinach leaves


  1. Heat 1 Tablespoon oil in a large non-stick frying pan. Add Chipolatas, cook turning regularly, until browned all over. Set aside. 
  2. Heat 1 Tablespoon oil in a pan over medium heat. Add onion, cook stirring until soft. 
  3. Stir in jar of sauce and stock, return Chipolatas to the pan. Bring to boil, reduce heat to simmer and cook for another 15-20 minutes or until Chipolatas are cooked through. 
  4. Stir through spinach until wilted
  5. Serve with you side of sides, such as pasta or potato mash. 

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