Cheat's Italian Pork & Veggie Loaded Bolognese

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the red onion and cook for 4-5 minutes, or until soft. Add the pork mince and cook, breaking up with a wooden spoon, for 5-6 minutes, or until browned. Add another drizzle of olive oil, the garlic and the oregano and cook for 1-2 minutes, or until fragrant.

While the pork mince is cooking, add the rigatoni (use suggested amount) to the saucepan of boiling water and cook for 10 minutes, or until 'al dente'. Note: Be sure to use the suggested amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! TIP: 'Al dente' means the pasta is cooked through but still retains a bit of firmness in the middle. Drain, return to the saucepan and drizzle with olive oil to prevent the pasta from sticking.

While the rigatoni is cooking, add the passata, balsamic vinegar and brown sugar to the pork mince. Crumble in the vegetable stock cube (use suggested amount) and mix well. Simmer for 5 minutes, or until slightly thickened. Add the baby spinach leaves, grated zucchini and a pinch of black pepper and stir through for 1 minute, or until the leaves have wilted. Add the butter and stir through until melted. Season to taste with a pinch of salt and pepper.

While the bolognese is simmering, finely grate the Parmesan cheese.

Once the bolognese has finished cooking, add the cooked rigatoni and toss until well coated. TIP: Toss the pasta and sauce in the large saucepan if your frying pan isn’t big enough.