Herby Sausage Bolognese
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Herby Sausage Bolognese

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.

Allergens:
Sulphites
Cereals containing gluten
Milk
Egg

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.

Preparation Time35 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutritional information

Energy (kcal)991 kcal
Energy (kJ)4146 kJ
Fat35 g
of which saturates16 g
Carbohydrate121 g
of which sugars19 g
Protein47 g
Salt4.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Medium Saucepan
Knife
Slotted Spoon
Grill Pan
Spoon
Strainer
Bowl
Baking Tray
Aluminum Foil

Instructions

Prep time
1

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).

Fry the Meat
2

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.

Simmer the Sauce
3

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.

Cook the Spag
4

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.

Garlic Bread Time
5

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.

Finish and Serve
6

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!