Herby Sausage Spaghetti Bolognese
with Cheese and Rocket
Bring the best of the slopes to your table with our recipes inspired by Alpine cuisine and the feasts served après-ski! Our Herby Sausage Spaghetti Bolognese is rich and comforting, fresh from the Italian side of the Alps.
The quantities provided above are averages only.
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
2 unit(s)
Garlic Clove
1 unit(s)
Onion
180 grams
Spaghetti
(Contains Cereals containing gluten)
225 grams
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
28 grams
Red Wine Stock Paste
(Contains Sulphites)
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter for the Sauce
Nutritional information
Utensils
Instructions
Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.
Stir in the garlic and cook for 1 min more.
Stir in the passata, sun-dried tomato paste, red wine stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer, stirring occasionally, until the sauce has thickened, 5-6 mins.
Once your sauce has thickened, taste and season with salt and pepper. Mix in the butter for the sauce (see pantry for amount) and half the hard Italian style cheese until both are melted.
Stir in the cooked spaghetti. Add a splash of water if it's a little too thick.
Share your spaghetti and sauce out between your bowls.
Top with the rocket leaves. Drizzle on some oil and sprinkle over the remaining cheese.
Enjoy!
