Sausage Spaghetti Bolognese
with Fresh Salad
You can't beat the feeling of sitting down to a hearty bowl of bolognese! In this version, the delicate mixture of tomato, cream, mirepoix and thyme will please your taste buds and warm your soul.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
170 g
Spaghetti
(Contains Wheat, Gluten)
113 g
Mirepoix
56 g
Spring Mix
7 g
Thyme
½ cup
Marinara Sauce
(May contain Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
56 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.06 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Strip thyme leaves from stems, then roughly chop.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Stir to combine. Add spring mix. Do not mix until step 5.
- Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water.
- When pasta is done, drain and return spaghetti to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then mirepoix, sausage and thyme. Season with salt and pepper.
- Cook, breaking up sausage into small pieces, until no pink remains, 4-5 min.**
- Add marinara sauce, stock powder, cream and 1/4 cup (1/2 cup) reserved pasta water to the pan with sausage.
- Bring to a boil.
- Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 4-5 min.
- Add bolognese sauce to the pot with spaghetti, then toss to coat. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Toss salad.
- Divide spaghetti bolognese and salad between plates.
- Sprinkle Parmesan over top.
If you've opted to get sausage, cook it in the same way the recipe instructs you to cook the pork.
