Quick Sausage Bolognese
with Spinach and Carrot over Spaghetti
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 up with flavorful ingredients. In our version, Italian sausage, mushrooms, and spinach are brought in to add an umami-packed boost and make the sauce rich, thick, and hearty. It’s comfortingly classic without being boring.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sweet Italian Pork Sausage
Chicken Stock Concentrate
Not included in your delivery
Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel and dice onion. Peel and finely dice carrots. Mince or grate garlic. Trim, then roughly chop mushrooms. Roughly chop parsley.
Heat 4 tsp olive oil in a large pan over medium heat. Add onion, carrots, and garlic to pan and cook until softened, about 5 minutes. Toss in mushrooms and cook until tender, about 5 minutes. Season with salt and pepper
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Scoop out and reserve 1 cup pasta cooking water, then drain. Once mushrooms are tender, add sausage to pan, breaking up meat into pieces. Cook until no longer pink, about 5 minutes.
Stir crushed tomatoes, 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.
Divide spaghetti between plates and top with Bolognese. Sprinkle with Parmesan and parsley.