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Italian Pork Sausage & Veggie Bolognese

Italian Pork Sausage & Veggie Bolognese

with Spaghetti & Parmesan

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Put on your magician's hat and try this simple trick to get the kids eating more veggies... Make a tasty pork sausage bolognese and add grated carrot 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:SulphitesGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

4 clove

garlic

1 bunch

basil

2 unit

carrot

1 packet

classic pork sausages

(ContainsSulphites, Gluten)

1 sachet

Italian herbs

2 packet

spaghetti

(ContainsGlutenMay be presentSoy, Egg)

⅔ tin

tomato paste

2 tin

crushed & sieved tomatoes

2 cube

beef-style stock powder

1 bag

baby spinach leaves

½ block

Parmesan cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

2 tsp

brown sugar

40 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4510 kJ
Fat51.5 g
of which saturates25 g
Carbohydrate98.4 g
of which sugars18.1 g
Dietary Fibre0 g
Protein46.2 g
Cholesterol0 mg
Sodium2110 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the basil leaves. Grate the carrot (unpeeled). Shave (or grate) the Parmesan cheese (see ingredients list). Squeeze the classic pork sausage meat from the casings.

2

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the sausage and cook, breaking up with a wooden spoon, until browned, 5-6 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and Italian herbs and cook until fragrant, 1-2 minutes. TIP: Add less of the Italian herbs if the kids don't like the taste of dried herbs. Add the grated carrot and cook, stirring, until softened, 4-5 minutes.

3

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and return to the saucepan. TIP: 'Al dente' means the pasta is cooked through but is still a little firm.

4

While the spaghetti is cooking, add 2/3 tin of tomato paste to the frying pan and stir to coat. Stir through the crushed & sieved tomatoes and brown sugar. Crumble in the beef stock cubes and stir to combine. Simmer until slightly thickened, 5 minutes. TIP: Simmer for an extra 10 minutes if you have time! Season with a pinch of pepper. Add the baby spinach leaves and cook, stirring, until wilted, 1 minute. Add the butter and stir until melted.

5

When the bolognese has finished cooking, add the cooked spaghetti to the sauce in the pan and toss until well coated. TIP: You can serve the bolognese on top of the spaghetti if you prefer! Add a splash of reserved pasta water if the sauce looks too thick. Season to taste with salt and pepper. TIP: Seasoning is key in this dish! Taste and add more salt or pepper if you like.

6

Divide the sausage and veggie bolognese between bowls and sprinkle with the shaved Parmesan cheese and basil leaves.