Sweet Italian Pork Sausage
Chicken Stock Concentrate
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.
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.
While veggies cook, add spaghetti to boiling water and cook until al dente, 9-11 minutes. Drain, reserving ½ cup of cooking water.
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.
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.
Roughly chop parsley. Divide spaghetti between plates and top with Bolognese. Sprinkle with Parmesan and parsley.