Italian Sausage Rosé Bolognese
with Parmesan Garlic Toasts- Wheat
- Milk
- Sulphites
- Barley
- Milk
- Mustard
- Egg
- Sesame
- Wheat
- Gluten
- Crustaceans
- Soy
- Fish
- May contain traces of allergens
- Walnuts
- Oats
- Rye
- Triticale
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mirepoix (onion, carrot, celery) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Spinach • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic.
Ingredients
250 g
Mild Italian Sausage, uncased
1 unit(s)
Crushed Tomatoes with Garlic and Onion
113 g
Mirepoix
170 g
Spaghetti
(Contains: Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
56 mL
Cream
(Contains: Milk)
28 g
Baby Spinach
3 unit(s)
Garlic, cloves
Not included in your delivery
¼ tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, remove 3 tbsp (6 tbsp) butter from the fridge and set aside to come up to room temperature.
- Preheat the oven to 450˚F. Wash and dry all produce.
- To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.** Season with salt and pepper.
- While sausage cooks, peel, then mince or grate garlic.
- To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
- Meanwhile, to the pan with sausage, add mirepoix, half the garlic and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, stirring often, until mirepoix softens slightly.
- To the pan, add crushed tomatoes, cream, broth concentrate and half the balsamic glaze (use all for 4 servings). Season with salt and pepper. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook for 4-6 min, stirring occasionally, until sauce thickens slightly. Remove the pan from heat. Add 1 tbsp (2 tbsp) butter and spinach. Stir for 1-2 min, until spinach wilts.
- Meanwhile, in a small bowl, combine remaining garlic and 1 tbsp (2 tbsp) butter. Season with salt. (NOTE: This is your garlic butter.)
- Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter over rolls. Sprinkle Parmesan on top. Bake in the middle of the oven for 2-3 min, until Parmesan melts. (TIP: Keep an eye on them so they don't burn!)
- To the pot with spaghetti, add sauce, then toss to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Divide spaghetti between plates.
- Serve cheesy garlic toasts alongside.
If you've opted to get sausage, cook in the same way the recipe instructs you to cook chicken.**
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the rich, tangy sauce, though some found it a bit sweet; consider adding extra garlic or spices for more punch.
- Ease of prep: Quick and simple to make, with clear instructions; chop the mirepoix smaller for better texture and faster cooking.
- Suggestions: Add more vegetables to the sauce for extra nutrition and balance; use all the balsamic glaze for a stronger flavor.
- Leftovers: Generous sauce portion; consider making extra pasta to use it all up or save for another meal.
- Portions: Some found pasta quantity insufficient; others suggested adding more vegetables or an extra ciabatta roll per person.
