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Sausage & Veggie Bolognese

Sausage & Veggie Bolognese

with Cheesy Garlic Bread

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Put on your magician's hat and try this simple trick to 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:GlutenSoySulphitesMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

zucchini

2 clove

garlic

1 bag

parsley

1

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 packet

classic pork sausages

(ContainsSulphitesMay be present Soy)

1 sachet

garlic & herb seasoning

1 box

passata

1 sachet

tomato paste

1 packet

beef stock pot

1 packet

spaghetti

(ContainsGlutenMay be present Egg, Soy)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsGluten, Soy)

½ cup

water

30 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)5263 kJ
Fat59.7 g
of which saturates25.2 g
Carbohydrate125.1 g
of which sugars23.1 g
Dietary Fibre0 g
Protein46.9 g
Cholesterol0 mg
Sodium3155 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

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 and parsley leaves. Slice the bakeat- home ciabatta in half lengthways, then slice each one diagonally. Slice down the classic pork sausages to remove and discard the casing. Cut into 2cm chunks.

2

Heat a large frying pan with a drizzle of olive oil over a high heat. Cook the sausage pieces, turning, until browned all over, 3-4 minutes. Reduce the heat to medium-high and add the carrot and zucchini and cook, tossing, 3-4 minutes.

3

Add the garlic & herb seasoning, passata, tomato paste, beef stock pot, soy sauce, water and butter. Bring to the boil, then reduce to mediumhigh heat and simmer, stirring occasionally, until the sauce has reduced and thickened, 6-8 mins.

TIP: Soy sauce adds an umami flavour!

4

While the sauce is cooking, add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Drain and return to the saucepan with a drizzle of olive oil.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

5

While the pasta is cooking, combine the grated Parmesan cheese, garlic, parsley and a pinch of pepper in a small bowl. Place the ciabatta cutside up on an oven tray lined with baking paper. Generously drizzle with olive oil and sprinkle with the cheese mixture. Bake until golden, 5 minutes.

6

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 and veggie bolognese. Serve with the cheesy garlic bread.