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Italian Pork Sausage & Veggie Bolognese

Italian Pork Sausage & Veggie Bolognese

with Spaghetti & Parmesan

Family Friendly
Read more

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

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

red onion

2 clove

garlic

1 unit

zucchini

1 packet

classic pork sausages

(ContainsSulphitesMay be presentSoy)

½ sachet

Italian herbs

(May be presentGluten)

1 packet

spaghetti pasta

(ContainsGlutenMay be presentSoy, Egg)

1 sachet

tomato paste

2 box

passata

1 cube

beef stock

1 bag

baby spinach leaves

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 punnet

basil

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4549 kJ
Fat54.1 g
of which saturates22.3 g
Carbohydrate98.4 g
of which sugars23.6 g
Protein43.7 g
Sodium2163 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). Grate the zucchini. Slice down the classic pork sausages to remove and discard the casing.

2

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the sausage meat and cook, breaking up with a spoon, until browned, 5-6 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and Italian herbs (see ingredients list) and cook until fragrant, 1-2 minutes. Add the grated zucchini and cook, stirring, until softened, 3-5 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 still has a tiny bit of firmness in the middle.

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 (1 cube for 2 people / 2 cubes for 4 people) and stir to combine. Reduce heat to medium and simmer until slightly thickened, 5 minutes. 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 is done, add the cooked spaghetti to the sauce in the pan and toss until well coated. 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. TIP: You can serve the bolognese on top of the spaghetti if you prefer!

6

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