(Sausage) Spaghetti Bolognese

Name: (Sausage) Spaghetti Bolognese
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 Onion; 2 Carrot; 1 Garlic Clove; 1 Closed Cup Mushrooms; 1 Celery Stick; 500 Pork & Oregano Sausage; 1 Chopped Tomatoes; 2 Worcester Sauce; 2 Tomato Puree; 1 Beef Stock Pot; 4 Parmesan Cheese; 440 Wheat Spaghetti; 3 Baby Spinach; 1 Basil

Recipe Development TeamPublished on December 21, 2015

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At The Fresh Farm, we’re suckers for a bit of classic grub. Spaghetti Bolognese is one of those dishes which everyone of us remembers eating growing up. Some kids got it with carrots and mushrooms in (like ours) and others without. Our secret is adding Worcestershire Sauce for that extra tang. Mmmm… my mouth is watering at the thought! Get cooking!

Tags:

Family Friendly

Allergens:

Celery

•Sulphites

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

Onion

Carrot

Garlic Clove

Closed Cup Mushrooms

Celery Stick

(Contains: Celery)

500

Pork & Oregano Sausage

(Contains: Sulphites)

Chopped Tomatoes

Worcester Sauce

(Contains: Cereals containing gluten)

Tomato Puree

Beef Stock Pot

Parmesan Cheese

(Contains: Milk)

440

Wheat Spaghetti

(Contains: Cereals containing gluten)

Baby Spinach

Basil

Nutritional information

/ per serving

Energy (kcal)880 kcal

Energy (kJ)3682 kJ

Fat40 g

of which saturates15 g

Carbohydrate82 g

Protein43 g

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

Utensils

•Knife

•Grill Pan

•Pan

•Pot

•Bowl

Cooking Instructions and Tips

Bring a large pot of water to the boil with ½ tsp of salt (in preparation for your pasta). Peel and chop your onion and carrots into 1cm pieces, peel and finely chop your garlic. Chop your mushrooms and celery stick into roughly 1cm pieces.

Add 2 tbsp of oil to a frying pan on medium heat and add your onion, carrots, garlic and celery. Cook for 5 mins until the onion is soft. If the onion picks up a bit of colour, that’s fine! After 5 mins, add your chopped mushrooms and cook for a further 5 mins until they are soft and have cooked down.

Split your sausages lengthways. LH: squeeze out the meat and discard the skins. Add the sausage meat to the pan and break it up with a wooden spoon. Fry for 6 mins or until the sausage meat is browned.

Add the chopped tomatoes to the pan along with your Worcestershire sauce, tomato purée and stock pot. Refill your chopped tomato tin a quarter with water and add this to the pan as well. Stir until the stock pot is dissolved and everything is mixed. Bring to a simmer and cook uncovered on medium-low heat for 15 mins, until the sauce has reduced and is thick and delicious.

While the bolognese is cooking, give your kitchen a quick clean, you may even get all your washing up done before dinner has started! Grate your parmesan.

Halfway through your bolognese simmering time, add your spaghetti to the boiling water and cook for 7 mins in total.

When your bolognase is rich and delicious, add the spinach and stir through until it wilts. Drain your pasta and serve it in bowls with a good serving of bolognase and a spinkle of your grated parmesan. Roughly tear your basil leaves and scatter over the dish.