Hearty Italian Sausage Bolognese with Mushrooms and Spinach

Spaghetti with tomato sauce is a timeless comfort food, but it can sometimes feel a little predictable. This version breathes new life into the classic by loading it with savory Italian sausage, earthy mushrooms and fresh spinach. The result is a thick, hearty sauce that clings to every strand of pasta.

Inspired by the cozy flavors of an Italian trattoria, this recipe is simple enough for a weeknight yet impressive enough for company. The sausage adds richness, while the mushrooms bring an umami boost that makes the sauce deeply satisfying. Serve it with a generous sprinkle of Parmesan and fresh parsley for a finishing touch.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

18 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

10 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel and dice the onion. Peel and finely dice the carrot. Mince or grate the garlic. Roughly chop the mushrooms. Slice the Italian sausage into thick coins.
2. Heat 4 teaspoons olive oil in a large pan over medium heat. Add the onion, carrot and garlic and cook until softened, about 5 minutes. Add the mushrooms and sausage and cook until the mushrooms have softened and the sausage is lightly browned, about 5 minutes. Season with salt and pepper.
3. While the vegetables cook, add the spaghetti to the boiling water and cook until al dente, 9-11 minutes. Drain, reserving 1 cup of the pasta cooking water.
4. Stir the crushed tomatoes, 1 cup of the reserved pasta water and the chicken stock concentrate into the pan. Simmer until slightly thickened, 4-5 minutes. Season with salt and pepper.
5. Stir the spinach into the sauce and let it wilt. If the sauce seems too thick, add an extra splash of water. Taste and adjust seasoning with salt and pepper.
6. Roughly chop the parsley. Divide the spaghetti among plates and top with the Bolognese sauce. Sprinkle with Parmesan cheese and chopped parsley.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well or even short shapes like penne or rigatoni.

Can I make this recipe ahead of time?

Absolutely. The sauce can be prepared up to 2 days in advance and reheated. Cook the pasta fresh just before serving.

Is there a substitute for chicken stock concentrate?

You can use 1 cup of low-sodium chicken broth instead of the concentrate and water, but you may need to adjust the salt.