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Cheat's Italian Pork & Veggie Bolognese

Cheat's Italian Pork & Veggie Bolognese

with Parmesan

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Packed with 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 grated carrot 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 difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½

brown onion

1

carrot

3 clove

garlic

1 packet

pine nuts

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

1 packet

pork mince

½ sachet

dried oregano

1 packet

penne

(ContainsGluten)

2 box

passata

1 cube

beef stock

1 bag

baby spinach leaves

2 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3978 kJ
Fat40 g
of which saturates17.6 g
Carbohydrate89.3 g
of which sugars19 g
Protein51.7 g
Sodium1254 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Bring a medium saucepan of salted water to the boil. Finely chop the brown onion (see ingredients). Grate the carrot (unpeeled). Finely chop the garlic. 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.

2

Return the frying pan to a high heat with a good drizzle of olive oil. Add the onion and pork mince and cook, breaking up with a spoon, until softened, 3-4 minutes. Reduce the heat to medium-high. 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 carrot and cook, stirring, until softened, 3 minutes.

3

While the pork mince is cooking, add the penne to the saucepan of boiling water and cook until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people) then drain, return to the saucepan and drizzle with olive oil to prevent sticking. TIP:'Al dente' means the pasta is cooked through but slightly firm in the centre.

4

Add the passata and brown sugar to the pork mince. Crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people) and mix well. Simmer until slightly thickened, 5 minutes. Season with pepper and add the baby spinach leaves. Cook, stirring, until wilted, 1 minute. Add the butter and 1/2 the grated Parmesan cheese and stir until melted, 1 minute. TIP: Simmer for an extra 10 minutes if you have time!

5

When the bolognese is done, 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. TIP: Toss the pasta and sauce in the large saucepan if your frying pan isn't big enough. TIP: Toss the pasta and sauce in the large saucepan if your frying pan isn’t big enough.

6

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