Sausage & Veggie Bolognese
with Cheesy Garlic Bread- Wheat
- Gluten
- Soy
- Milk
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
Ingredients
1 packet
Parsley
1 packet
Passata
2
Garlic
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1
Zucchini
Classic Pork Sausages
1 sachet
Garlic & Herb Seasoning
1 packet
Tomato Paste
1 sachet
Chicken Stock Pot
1
Carrot
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Eggs, Soy.)
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. Grate the carrot (unpeeled) and zucchini. Finely chop the garlic (or use a garlic press) and parsley. Slice the bake-at-home ciabatta in half lengthways, then slice each half across the diagonal. Slice down the classic pork sausages to remove and discard the casing. Cut into 2cm chunks.
Heat a large frying pan with a drizzle of olive oil over a high heat. Add the sausages and cook, turning occasionally, until browned all over, 3-4 minutes. Reduce the heat to medium-high and add the carrot and zucchini and cook, tossing occasionally, 3-4 minutes.
Add the garlic & herb seasoning, passata, tomato paste, beef stock, soy sauce, water and butter. Bring to the boil, then reduce to medium-high heat and simmer until the sauce has reduced and thickened, stirring occasionally, 6-8 mins. TIP: Soy sauce adds an umami flavour!
While the sauce is cooking, add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Drain the pasta and return to the saucepan with a drizzle of olive oil. TIP: Olive oil on the pasta helps prevent it from sticking!
While the pasta is cooking, in a small bowl, combine the grated Parmesan cheese, garlic, parsley and a pinch of pepper. Place the cheese mixture over the cut side of the ciabatta pieces and place on an oven tray lined with baking paper. Bake until golden, 5 minutes.
Stir the baby spinach leaves through the pasta until the spinach has wilted, 1 minute. Divide the spaghetti between bowls and top with the sausage & veggie bolognese. Serve with the cheesy garlic bread.
