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Italian Pork Sausage & Veggie Bolognese

Italian Pork Sausage & Veggie Bolognese

with Spaghetti & Parmesan

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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 zucchini 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.

Allergens:SulphitesGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

red onion

4 clove

garlic

1 bunch

basil

2 unit

zucchini

1 packet

classic pork sausages

(ContainsSulphitesMay be present Soy)

1 sachet

Italian herbs

(May be present Gluten)

2 packet

spaghetti

(ContainsGlutenMay be present Soy, Egg)

1 sachet

tomato paste

4 box

passata

2 cube

beef stock

1 bag

baby spinach leaves

2 packet

shaved Parmesan cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

2 tsp

brown sugar

40 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4510 kJ
Fat51.5 g
of which saturates25 g
Carbohydrate98.4 g
of which sugars18.1 g
Dietary Fibre0 g
Protein46.2 g
Cholesterol0 mg
Sodium2110 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Pick the basil leaves. Grate the zucchini. Squeeze the classic pork sausage meat from the casings.

2

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 zucchini and cook, stirring, until softened, 4-5 minutes.

3

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.

4

While the spaghetti is cooking, add the tomato paste to the frying pan and stir to coat. Stir through the passata 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.

5

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.

6

Divide the sausage and veggie bolognese between bowls and sprinkle with the shaved Parmesan cheese and basil leaves.