Hearty Sausage and Mushroom Bolognese with Spinach Over Spaghetti

Spaghetti with tomato sauce is a timeless comfort food, but it can sometimes feel a bit ordinary. This recipe breathes new life into the classic by adding sweet Italian sausage, earthy mushrooms and fresh spinach. The result is a rich, thick and hearty sauce that’s packed with umami flavor.

Perfect for a busy weeknight, this dish comes together in just 30 minutes. The sausage adds a savory depth, while the mushrooms and spinach boost the nutrition and texture. Serve it over al dente spaghetti and finish with a sprinkle of Parmesan and fresh parsley for a meal that feels both familiar and exciting.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

9 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

5 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

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. 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 a large 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 sausage; cook until mushrooms are softened and sausage is lightly browned, about 5 minutes more. 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 1/2 cup of the pasta cooking water.
4. Stir the crushed tomatoes, reserved pasta water and chicken stock concentrate into the pan. Simmer until the sauce thickens slightly, 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 a splash of water. Taste and adjust seasoning with salt and pepper.
6. Roughly chop the parsley. Divide the spaghetti among plates, top with the Bolognese sauce and sprinkle with Parmesan cheese and parsley.

Recipe Tips

FAQ

Can I use a different type of pasta?

Absolutely! This Bolognese sauce works well with any long pasta like linguine or fettuccine or even short shapes like penne or rigatoni.

Can I make this dish ahead of time?

Yes, the sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat gently on the stove, adding a splash of water if needed and cook fresh pasta when ready to serve.

Is there a substitute for chicken stock concentrate?

You can use 1/2 cup of low-sodium chicken broth instead, but you may need to reduce the amount of pasta water slightly to maintain the sauce consistency.