Herby Sausage Bolognese

Herby Sausage Bolognese

with Cheesy Garlic Bread

Family Friendly
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A favourite at the Fresh Farm, Mimi’s take on this Italian classic is quick, colourful and contains three of your five a day. Luckily for you, Mimi’s a pro at secretly packing in veggies, so fussy eaters won’t suspect a thing! Using sausage meat instead of beef mince is a really easy way to reduce cooking time, with our secret ingredient, Worcestershire sauce, adding a delicious kick of flavour.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


½ unit(s)

Red Pepper

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 unit(s)


(ContainsGluten, Soya)

225 grams

Pork and Oregano Sausage Meat

(ContainsGluten, Sulphites)

½ unit(s)

Finely Chopped Tomatoes with Onion and Garlic

½ sachet

Worcester Sauce


½ sachet

Tomato Puree

½ sachet

Beef Stock Powder

200 grams

Wheat Spaghetti


1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

½ bag(s)

Baby Spinach

Not included in your delivery

100 milliliter(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4146 kJ
Energy (kcal)991 kcal
Fat35.0 g
of which saturates16.0 g
Carbohydrate121 g
of which sugars19.0 g
Dietary Fiber0 g
Protein47 g
Cholesterol0 mg
Salt4.25 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Slotted Spoon
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C and put a large saucepan of water with a pinch of salt on to boil for the pasta. Trim the carrot (no need to peel) and coarsely grate. Halve the pepper and remove the core and seeds. Chop into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all) and halve the ciabatta (as if you were making a sandwich).


Heat a drizzle of oil in a frying pan on medium heat. Add the sausage meat to the pan and break it up with a wooden spoon. Fry until browned, using your spoon to continue to break it up as it cooks, 5-6 mins. Once brown, add the pepper and carrot to the pan, stir together and cook until the pepper is soft, 5 mins more.


Add the finely chopped tomatoes with the worcester sauce, tomato purée and beef stock pot. Pour in the water (amount specified in the ingredient list). Stir until the stock pot is dissolved. Bring to a simmer, cook gently uncovered on medium-low heat until the sauce has reduced and thickened, 15-20 mins. Stir occasionally.


Halfway through your bolognese simmering time, add the spaghetti to your pan of boiling water. Cook until al dente, around 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain in a colander, return to the pan and drizzle with oil to stop it sticking together.


Meanwhile, put two-thirds of the cheese in a small bowl and mix in the parsley, garlic and olive oil (see ingredients for amount). Lay the ciabatta on a baking tray cut-side up and spread the cheesy mixture on top. Bake on the top shelf of your oven until the cheese is golden, then remove, 8-10 mins. Once baked, cut the garlic bread pieces in half diagonally.


When your bolognese is nice and thick, stir through the spinach and cook until it wilts, 2-3 mins. Serve the spaghetti in bowls with a good helping of bolognese on top. Sprinkle on the remaining cheese. Serve with the cheesy garlic bread on the side. Enjoy!