Herby Sausage Bolognese
with Cheesy Garlic Bread
A favourite at the Fresh Farm, Mimi’s take on this Italian classic is quick, colourful and contains three of your 5 a day. Luckily for you, Mimi’s a pro at secretly packing in veggies, so fussy eaters won’t suspect a thing! Using sausage meat instead of beef mince is a really easy way to reduce cooking time, with our secret ingredient, Worcester sauce, adding a delicious kick of flavour.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Bell Pepper
225
British Pork and Oregano Sausage Meat
(Contains Sulphites)
½
Dried Italian Herbs
1
Ciabatta
200
Spaghetti
1
Beef Stock Powder
½
Finely Chopped Tomatoes with Onion and Garlic
30
Tomato Puree
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Carrot
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
2
Olive Oil
100
Water
Nutritional information
Utensils
Instructions
Trim the carrot (no need to peel!) and grate on the coarse side of your grater.Halve the pepper and remove the core and seeds. Chop into small pieces. Peel and grate the garlic (or use a garlic press). Halve the ciabatta (as if you were making a sandwich).
Heat a drizzle of oil in a frying pan on medium-high heat. Add the sausage meat to the pan and fry until browned, 5-6 mins. Break it up with a wooden spoon as it cooks. Once browned, add the pepper and carrot to the pan, stir together and cook until the pepper is soft, another 4-5 mins, stirring occasionally. Stir in half the garlic and cook for a minute.
Add the chopped tomatoes, Italian seasoning, tomato purée and beef stock powder. Pour in the water (see ingredients for amount). Stir to dissolve the stock. Bring to a simmer, cook gently, uncovered, on medium-low heat until the sauce has reduced and thickened, 12-15 mins. Stir occasionally. Put a large saucepan of water with 0.5 tsp of salt on to boil for the pasta.
Meanwhile, preheat your grill to 220°C. Grate the cheddar cheese and in a small bowl, mix with two thirds of the hard Italian cheese, remaining garlic and olive oil (see ingredients for amount). Lay the ciabatta on a baking tray cut-side up and spread the cheesy mixture on top. When your bolognese has 8 mins left, grill the bread on the top shelf of your oven until the cheese is golden, 5-6 mins.
Next, add the spaghetti to your pan of boiling water. Boil for 8 mins. Once cooked, drain in a colander, return to the pan and drizzle with oil to stop it sticking together.
Once baked, cut the garlic bread pieces in half diagonally. When your bolognese is rich and delicious, taste and add salt and pepper if it needs it. Serve the pasta in bowls with a good helping of bolognese on top. Sprinkle on the remaining hard Italian cheese. Serve with the cheesy garlic bread on the side. Enjoy!
Explore Similar Recipes
