HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Sausage Bolognese
Quick Sausage Bolognese

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 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.

Tags:Child friendly

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

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Yellow Onion

2 unit


2 clove


4 ounce

Button Mushrooms

18 ounce

Sweet Italian Pork Sausage

2 box

Crushed Tomatoes

1 unit

Chicken Stock Concentrate

½ cup

Parmesan Cheese


12 ounce



10 ounce


¼ ounce


Not included in your delivery


Kosher Salt



4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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 4 tsp 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 1 cup of cooking water.


Stir crushed tomatoes, 1 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.