Quick Sausage Bolognese

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.