Italian Pork Sausage & Veggie Bolognese
with Spaghetti & Parmesan
Put on your magician's hat and try this simple trick to get the kids eating more veggies... Make a tasty pork sausage bolognese and add grated carrot and baby spinach leaves, letting them cook down until they're barely noticeable. Another trick? Use the back of a spoon to help squeeze the pork out of the sausage casings.
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Ingredients
1 unit
onion
4 clove
garlic
1 bunch
basil
2 unit
carrot
1 packet
Classic Pork Sausages
(Contains Sulphites, Gluten; )
1 sachet
Italian Herbs
2 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
⅔ tin
tomato paste
2 tin
Crushed & Sieved Tomatoes
2 cube
beef-style stock powder
1 bag
baby spinach leaves
½ block
Parmesan cheese
(Contains Milk; )
Not included in your delivery
tbs
olive oil
2 tsp
brown sugar
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the basil leaves. Grate the carrot (unpeeled). Shave (or grate) the Parmesan cheese (see ingredients list). Squeeze the classic pork sausage meat from the casings.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the sausage and cook, breaking up with a wooden spoon, until browned, 5-6 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and Italian herbs and cook until fragrant, 1-2 minutes. TIP: Add less of the Italian herbs if the kids don't like the taste of dried herbs. Add the grated carrot and cook, stirring, until softened, 4-5 minutes.
Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and return to the saucepan. TIP: 'Al dente' means the pasta is cooked through but is still a little firm.
While the spaghetti is cooking, add 2/3 tin of tomato paste to the frying pan and stir to coat. Stir through the crushed & sieved tomatoes and brown sugar. Crumble in the beef stock cubes and stir to combine. Simmer until slightly thickened, 5 minutes. TIP: Simmer for an extra 10 minutes if you have time! Season with a pinch of pepper. Add the baby spinach leaves and cook, stirring, until wilted, 1 minute. Add the butter and stir until melted.
When the bolognese has finished cooking, add the cooked spaghetti to the sauce in the pan and toss until well coated. TIP: You can serve the bolognese on top of the spaghetti if you prefer! Add a splash of reserved pasta water if the sauce looks too thick. Season to taste with salt and pepper. TIP: Seasoning is key in this dish! Taste and add more salt or pepper if you like.
Divide the sausage and veggie bolognese between bowls and sprinkle with the shaved Parmesan cheese and basil leaves.