Packed with all the rich flavours of a classic Italian sauce, you'll find it hard to believe this bolognese only took around half an hour to whip up. Silky baby spinach and zucchini melt into the sauce, creating a mouth-watering meal you'll make time and time again.
pine nuts(ContainsTree Nuts)
baby spinach leaves
shaved Parmesan cheese(ContainsMilk)
balsamic vinegar (or red wine vinegar)
Bring a medium saucepan of salted water to the boil. Finely chop the red onion (see ingredients list). Grate the zucchini. Finely chop the garlic (or use a garlic press). Pick the oregano leaves. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the red onion and cook until softened, 3-4 minutes. Add the pork mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add another drizzle of olive oil to the pan, along with the garlic and oregano and cook until fragrant, 1-2 minutes. Add the grated zucchini and cook, stirring, until softened, 3 minutes.
While the pork mince is cooking, add the penne to the saucepan of boiling water and cook until 'al dente', 9 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people) then drain the pasta and return to the saucepan. Drizzle the pasta with olive oil to prevent sticking. TIP: 'Al dente' means the pasta is cooked through but is still a little firm.
Add the passata (see ingredients list), balsamic vinegar and brown sugar to the frying pan. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and mix well. Simmer until slightly thickened, 5 minutes. TIP: Simmer for an extra 10 minutes if you have time! Season with a pinch of pepper and add the baby spinach leaves. Cook, stirring, until wilted, 1 minute. Add the butter and stir until melted.
When the bolognese has finished cooking, add the cooked penne to the pan and toss until well coated. Add a splash of reserved pasta water if the sauce looks too thick. Season to taste with salt and pepper. TIP: Seasoning is key in this dish! Taste and add more salt or pepper if you like. 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 bolognese between bowls and sprinkle with the shaved Parmesan cheese and toasted pine nuts.