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 five 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, Worcestershire 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)
7.5
Worcester Sauce
(Contains Cereals containing gluten)
1
Ciabatta
200
Spaghetti
½
Beef Stock Powder
½
Finely Chopped Tomatoes with Onion and Garlic
15
Tomato Puree
1
Garlic Clove
1
Flat Leaf Parsley
1
Carrot
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
62.5
Baby Spinach
Not included in your delivery
2
Olive Oil
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C and put a large saucepan of water with a pinch of salt on to boil for the pasta. Trim the carrot (no need to peel) and coarsely grate. Halve the pepper and remove the core and seeds. Chop into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all) and halve the ciabatta (as if you were making a sandwich).
Heat a drizzle of oil in a frying pan on medium heat. Add the sausage meat to the pan and break it up with a wooden spoon. Fry until browned, using your spoon to continue to break it up as it cooks, 5-6 mins. Once brown, add the pepper and carrot to the pan, stir together and cook until the pepper is soft, 5 mins more.
Add the finely chopped tomatoes with the worcester sauce, tomato purée and beef stock pot. Pour in the water (amount specified in the ingredient list). Stir until the stock pot is dissolved. Bring to a simmer, cook gently uncovered on medium-low heat until the sauce has reduced and thickened, 15-20 mins. Stir occasionally.
Halfway through your bolognese simmering time, add the spaghetti to your pan of boiling water. Cook until al dente, around 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain in a colander, return to the pan and drizzle with oil to stop it sticking together.
Meanwhile, put two-thirds of the cheese in a small bowl and mix in the parsley, 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. Bake on the top shelf of your oven until the cheese is golden, then remove, 8-10 mins. Once baked, cut the garlic bread pieces in half diagonally.
When your bolognese is nice and thick, stir through the spinach and cook until it wilts, 2-3 mins. Serve the spaghetti in bowls with a good helping of bolognese on top. Sprinkle on the remaining cheese. Serve with the cheesy garlic bread on the side. Enjoy!
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