Italian Pork Sausage & Veggie Bolognese

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.

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.

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.

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!