Hearty Italian Sausage Bolognese with Spinach and Mushrooms

Spaghetti with tomato sauce is a timeless comfort dish, but it can sometimes feel a bit ordinary. This version takes it to the next level by incorporating sweet Italian sausage, earthy mushrooms and fresh spinach for an umami-packed, hearty sauce that’s anything but boring.

The sauce is thick, rich and deeply flavorful, thanks to the combination of sausage and mushrooms. A touch of chicken stock concentrate adds depth, while Parmesan and parsley finish the dish with a fresh, savory note. It’s classic comfort food with a delicious twist.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

9 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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. Trim and roughly chop half the mushrooms (save the rest for another use). Roughly chop the parsley.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the onion, carrot and garlic; cook until softened, about 5 minutes. Add the mushrooms and cook until tender, about 5 minutes more. Season with salt and pepper.
3. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Before draining, scoop out and reserve ½ cup of pasta cooking water. Drain the spaghetti.
4. Add the sausage to the pan with the vegetables, breaking it up into pieces. Cook until no longer pink, about 5 minutes. Stir in the crushed tomatoes, reserved pasta water and half the chicken stock concentrate. Simmer until slightly thickened, 4-5 minutes. Season with salt and pepper.
5. Add the spinach to the pan and stir until wilted. If the sauce seems too thick, add a splash of water. Taste and adjust seasoning with salt and pepper.
6. 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 sausage?

Yes, you can substitute sweet Italian sausage with spicy Italian sausage or even ground pork. Adjust the seasoning accordingly.

Can I make this dish vegetarian?

Absolutely! Omit the sausage and use a plant-based alternative or add extra mushrooms and lentils for a hearty vegetarian version.

How do I store leftovers?

Store any leftover Bolognese and spaghetti separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.