Oregano Sausage Spaghetti Bolognese
with Cheese and Rocket
A favourite at the Fresh Farm, Mimi’s take on this Italian classic is quick, colourful and contains three of your 5 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, sun-dried tomato paste, adding a delicious kick of flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove**
1 unit(s)
Onion
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
225 grams
British Pork and Oregano Sausage Meat**
(Contains: Cereals containing gluten, Wheat, Sulphites)
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
15 grams
Worcester Sauce
(Contains: Cereals containing gluten, Barley)
40 grams
Grated Hard Italian Style Cheese**
(Contains: Milk, Egg)
20 grams
Wild Rocket**
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter for the Sauce
Nutritional information
Utensils
Instructions
Put a large saucepan of water with 0.5 tsp salt on to boil for the pasta.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.
Stir in the garlic and cook for 1 min more.
Stir in the passata, sun-dried tomato paste, red wine stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer, stirring occasionally, until the sauce has thickened, 5-6 mins.
Once your sauce has thickened, taste and season with salt and pepper. Mix in the butter for the sauce (see pantry for amount) and half the hard Italian style cheese until both are melted.
Stir in the cooked spaghetti. Add a splash of water if it's a little too thick.
Share your spaghetti and sauce out between your bowls.
Top with the rocket leaves. Drizzle on some oil and sprinkle over the remaining cheese.
Enjoy!
