HelloFresh
Quick Sausage Bolognese
over Spaghetti
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From Italian trattorias to the ordinary American kitchen, spaghetti with tomato sauce is one of those timeless dishes that has a place on virtually every dinner table. But how do you keep a recipe that’s so well-worn exciting? You fill it out with flavorful ingredients. In this recipe, Italian sausage, mushrooms, and spinach are brought in to add an umami-packing boost and make the sauce rich, thick, and hearty. It’s comfortingly classic and familiar without being boring.
Tags:Egg-FreeNut free
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients
serving amount
2
4
Ingredients
serving amount
2
4

1 unit

Onion

1 unit

Carrot

2 clove

Garlic

4 ounce

Button Mushrooms

9 ounce

Sweet Italian Pork Sausage

1 box

Crushed Tomatoes

1 unit

Chicken Stock Concentrate

0.25 cup

Parmesan Cheese

(ContainsMilk)

6 ounce

Spaghetti

(ContainsWheat)

5 ounce

Spinach

0.25 ounce

Parsley

unit

Salt*

unit

Pepper*

2 teaspoon

Olive Oil*

Nutrition Values/ per serving
Nutrition Values/ per serving
Calories891 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate103 g
Sugar19 g
Dietary Fiber11 g
Protein42 g
Cholesterol89 mg
Sodium1368 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Large Pot
Peeler
Large Pan
Strainer
InstructionsPDF
Instructions
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel and dice onion. Peel and finely dice carrot. Mince or grate garlic. Roughly chop mushrooms. Slice Italian sausage into thick coins.

2

Heat a large drizzle of olive oil in a large pan over medium heat. Add onion, carrot, and garlic to pan and cook until softened, about 5 minutes. Toss in mushrooms and sausage and cook until mushrooms have softened and sausage is lightly browned, about 5 minutes. Season with salt and pepper.

3

While veggies cook, add spaghetti to boiling water and cook until al dente, 9-11 minutes. Drain, reserving ½ cup of cooking water.

4

Stir crushed tomatoes, ½ cup pasta cooking water, and stock concentrate into pan. Simmer until slightly thickened, 4-5 minutes. Season with salt and pepper.

5

Stir spinach into pan with Bolognese and let wilt. (TIP: If Bolognese is not saucy or seems stiff, add an extra splash of water.) Taste and season with salt and pepper.

6

Roughly chop parsley. Divide spaghetti between plates and top with Bolognese. Sprinkle with Parmesan and parsley.

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