Sausage Bolognese with Fresh Pasta & Garlic Bread

fresh ingredients


  • 8 oz
    Italian sausage
  • 8 oz
    fresh pasta
  • 2 oz
    Dijon vinaigrette dressing
  • 4 oz
    romaine heart
  • 4 oz
  • 2 oz
    parm cheese
  • 2 oz
    garlic butter
  • 4 oz
    beef stock/base blend
  • 6 oz
    tomato paste
  • 1 oz
    chopped garlic

Not Included

Salt & pepper

Olive oil 

Pinch of sugar


Kitchen Items Needed

Medium pot

Medium saucepan

Medium bowl 

Baking sheet

2 cups water (4 cups for double portion)

cook along



Preheat oven to 425°F with a rack in the centre;

Bring a medium pot of salted water to a boil, then reduce heat to low to keep warm until step 5. 

Slice baguette into half lengthwise, spread garlic butter on cut sides, sprinkle with bit of parmesan. 

Halve lettuce lengthwise, then cut crosswise into 1-inch pieces, discarding stem.

Remove sausage from casing, crumble & place in bowl.

1Brown Sausage

Heat drizzle of olive oil in a medium saucepan over medium-high. Add sausage & cook, breaking into smaller pieces, until browned & crispy on edges, 5–8 minutes.

2Make Bolognese

Add garlic to saucepan with sausage; cook, stirring, until fragrant, about 1 minute. Add tomato paste & cook, stirring, until it darkens slightly, 1–2 minutes. Stir in stock blend, 2 cups water, & pinch of sugar; bring to a boil. Simmer over medium heat until sauce is reduced 10–15 minutes. Cover to keep warm.

3Make Garlic Bread

Place bread cut sides up on a baking sheet, bake on centre oven rack, until golden and crisp, 5–7 minutes. Drizzle with oil, then cut each half into fourths.

4Cook Pasta

Return water to a boil, then add pasta, cook, stirring to prevent clumping, until al dente, about 2-3 minutes. Drain well, return pasta to pot. Add half of the Bolognese sauce, toss to combine.

5Finish Salad & Serve

Add lettuce to bowl with dressing; toss to combine. Serve pasta topped with remaining Bolognese sauce, Parmesan, salad & garlic bread alongside.