Cheat's Italian Pork & Veggie Bolognese

Cheat's Italian Pork & Veggie Bolognese

with Parmesan

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Packed with all the rich flavours of a classic Italian sauce, you'll find it hard to believe this bolognese didn't involve hours of cooking. Silky baby spinach and zucchini melt into the sauce, creating a mouth-watering meal everyone will love.

Allergens:Tree NutsGlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

brown onion

1 unit


3 clove


½ sachet

dried oregano

1 packet

pine nuts

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 packet

pork mince

1 packet



2 box


1 cube

vegetable stock

1 bag

baby spinach leaves

1 packet

shaved Parmesan cheese


Not included in your delivery

olive oil

1 tsp

balsamic vinegar (or red wine vinegar)

1 tsp

brown sugar

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3630 kJ
Fat28.8 g
of which saturates13.9 g
Carbohydrate90 g
of which sugars18.4 g
Protein52.2 g
Sodium996 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Finely chop the brown onion (see ingredients list). Grate the zucchini. Finely chop the garlic (or use a garlic press). 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 onion and cook until softened, 3-4 minutes. Add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add another drizzle of olive oil to the pan, along with the garlic and dried oregano (see ingredients list) 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 penne. Return it to the saucepan and drizzle with olive oil to prevent sticking. TIP: 'Al dente' means the pasta is cooked through but is still a little firm.


Add the passata, balsamic vinegar and brown sugar to the pork mixture in 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 saucepan if your frying pan isn’t big enough.


Divide the cheat's Italian pork and veggie bolognese between bowls and sprinkle with the shaved Parmesan cheese and toasted pine nuts.