IN THE KIT
8 ozItalian sausage
8 ozfresh pasta
2 ozDijon vinaigrette dressing
4 ozromaine heart
2 ozparm cheese
2 ozgarlic butter
4 ozbeef stock/base blend
6 oztomato paste
1 ozchopped garlic
Salt & pepper
Pinch of sugar
Kitchen Items Needed
2 cups water (4 cups for double portion)
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.
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.
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.
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.
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.
Add lettuce to bowl with dressing; toss to combine. Serve pasta topped with remaining Bolognese sauce, Parmesan, salad & garlic bread alongside.