Quick Sausage Bolognese
with Spinach, Spaghetti, and Parmesan
Everyone loves a homemade Bolognese, but not everyone has three hours to spend in the kitchen. That’s why we developed this flavor-packed shortcut! Italian sausage, beef stock, and mushrooms give the sauce an umami boost in no time at all.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
2 unit
Carrots
2 clove
Garlic
4 ounce
Button Mushrooms
18 ounce
Sweet Italian Pork Sausage
2 box
Crushed Tomatoes
1 unit
Beef Stock Concentrate
½ cup
Parmesan Cheese
(Contains Milk)
12 ounce
Spaghetti
(Contains Wheat)
10 ounce
Spinach
½ ounce
Basil
Not included in your delivery
unit
Kosher Salt
unit
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Prep the veggies: Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel and dice the onion. Peel and finely dice the carrots. Mince or grate the garlic. Roughly chop the mushrooms.
Cook the veggies: Heat a large drizzle of olive oil in a large pan over medium heat. Add the onion and carrots to the pan and cook, tossing for about 5 minutes, until softened. Add the mushrooms to the pan and cook for another 5 minutes, until softened. Add the garlic and cook for an additional 30 seconds, until fragrant. Season with salt and pepper.
Cook the sausage and the spaghetti: Meanwhile, remove the sausage from the casings. Once the veggies are softened, add the spaghetti to the boiling water and cook for 9-10 minutes, until al dente. Drain. Add the sausage to the pan and cook, breaking up the meat into pieces, until browned.
Simmer the Bolognese: Add the crushed tomatoes and stock concentrate to the pan and simmer for 4-5 minutes, until thickened. Season to taste with salt and pepper. TIP: If the sauce becomes too thick, add a bit of water.
Add the spinach: Stir the spinach into the Bolognese to wilt. Season to taste with salt and pepper.
Plate and serve: Serve the quick sausage Bolognese on a bed of spaghetti. Tear the basil leaves over top and sprinkle with parmesan cheese. Enjoy!
