Italian Pork Sausage & Veggie Bolognese
with Spaghetti & Parmesan
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.
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.
1 unit
red onion
2 clove
garlic
1 unit
zucchini
1 packet
classic pork sausages
(ContainsSulphitesMay be present Soy)½ sachet
Italian herbs
(May be present Gluten/Gluten)1 packet
spaghetti
(ContainsGlutenMay be present Soy, 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
(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)20 g
butter
(ContainsMilk)
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.
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!
Divide the sausage and veggie bolognese between bowls, sprinkle with the shaved Parmesan cheese and tear over the basil leaves.