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Vigan Longanisa Bolognese Recipe


  • 12 pieces of vigan longanisa
  • 5 cloves of garlic, peeled and minced
  • 1 red onion, peeled and chopped
  • 1 carrot, peeled
  • 2 sticks of celery
  • 50 grams of fresh parsley
  • 50 grams of fresh basil
  • 1 can tomato sauce
  • 1 teaspoon of tomato paste
  • half a cup of pork stock (1 pork bouillon cube)
  • 2 tablespoons of catsup
  • 1 tablespoon of sugar
  • 3 bay leaves
  • salt, pepper
  • 1 kilo of pasta
  • cooking oil


  1. Cook the pasta as indicated on the package. You can follow the instructions if you want it al-dente. The secret to cooking pasta; lots of water, salt and adding oil to avoid them from sticking.
  2. Peel the skin of your longanisa and mash them using a fork. Keep at least one longanisa in tact for decoration.
  3. Grate the carrots and celery. Then in a saucepan, add some cooking oil put the onion, garlic, carrots and celery, fry them together until wilted.
  4. Then add salt, pepper, chopped parsley, sugar, tomato paste. Then put on the meat of the longanisa. Continue mixing.
  5. Add tomato sauce, catsup and pork stock. Cover and let it simmer for about fifteen minutes.
  6. Lower the fire, taste and adjust the seasoning by adding more or less salt and sugar depending on your taste. Add more pepper and some chopped parsley.
  7. Simmer until sauce thickens. Serve the pasta with bolognese sauce topped with fried sliced longanisa.

Vigan Longanisa Bolognese Recipe Vigan Longanisa Bolognese Recipe Reviewed by Jarvis Mann on 12:04 PM Rating: 5

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