Woohoo, spag bol night! There’s a reason this dish is so beloved in Australia – it’s bloody delicious. Tonight, we’re adding classic Italian pork and fennel for a very special touch.
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/ Serving 4 people
/ Serving 4 people
spaghetti(ContainsGlutenMay be present Egg, Soy)
fennel seeds(May be present Gluten)
baby spinach leaves
flaked Parmesan cheese(ContainsMilk)
Bring a large saucepan of salted water to the boil. Finely chop the red onion. Chop the zucchini into 1 cm pieces. Peel and crush the garlic.
Add the spaghetti (use suggested amount) to the saucepan of boiling water and cook for 8-10 minutes, or until 'al dente'. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle. rain, return to the saucepan and drizzle with olive oil to prevent sticking.
While the spaghetti is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned. Add the red onion and zucchini and cook for 5-6 minutes, or until soft. Add the fennel seeds (if using) and garlic and cook for 1-2 minutes, or until fragrant. TIP: Use more or less fennel seeds depending on your taste preference!
Add the passata, balsamic vinegar, sugar, salt (use suggested amount) and chilli flakes (if using) to the pork mince and mix well. TIP: Some like it hot but if you don't, just hold back on the chilli flakes. Simmer for 5 minutes, or until slightly thickened. Season with a pinch of black pepper and add the baby spinach leaves. Stir through for 1 minute, or until wilted. Add the cooked spaghetti and toss until coated in the sauce.
While the sauce is simmering, pick and finely chop the parsley leaves.
Divide the pork and fennel spaghetti bolognese between bowls and sprinkle over the flaked Parmesan cheese. Top the adult's portions with the parsley.