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Quick Sausage Bolognese

Quick Sausage Bolognese

with Spinach and Carrots 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 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.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Yellow Onion

4 unit

Carrots

2 clove

Garlic

4 ounce

Button Mushrooms

¼ ounce

Parsley

12 ounce

Spaghetti

(ContainsWheat)

18 ounce

Sweet Italian Pork Sausage

2 box

Crushed Tomatoes

1 unit

Chicken Stock Concentrate

10 ounce

Spinach

½ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate94 g
Sugar14 g
Dietary Fiber9 g
Protein39 g
Cholesterol95 mg
Sodium1680 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
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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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 carrots. Mince or grate garlic. Trim, then roughly chop mushrooms. Roughly chop parsley. Remove sausage from casings.

2

Heat 4 tsp olive oil in a large pan over medium heat. Add onion, carrots, and garlic and cook until softened, about 5 minutes. Toss in mushrooms and cook until tender, about 5 minutes. Season with salt and pepper.

3

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.

4

Stir crushed tomatoes, 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

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