Grating zucchini into this cheat’s bolognese sauce gets loads of veggies into dinner, but with all the rich flavours in this dish, silky baby spinach and secret veggies melt into a perfect meal that the whole family will love.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 unit
red onion
2 unit
zucchini
4 clove
garlic
1 bunch
oregano
2 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
pork mince
⅘ packet
rigatoni pasta
(Contains Gluten;)
2 tin
passata
1 cube
vegetable stock
1 bag
baby spinach leaves
1 block
Parmesan cheese
(Contains Milk;)
olive oil
1 tub
balsamic vinegar
1 tsp
brown sugar
40 g
butter
Bring a large saucepan of salted water to the boil. Finely chop the red onion (use suggested amount). Grate the zucchini. Peel and crush the garlic. Pick the oregano leaves. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast for 3-4 minutes, or until golden. Set aside.
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.
Divide the cheat's Italian pork & veggie loaded bolognese between bowls and top with the Parmesan and toasted pine nuts.