Cheat's Italian Pork & Veggie Bolognese

Cheat's Italian Pork & Veggie Bolognese

with Parmesan

Read more

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 read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion



3 clove


1 packet

pine nuts

(ContainsTree Nuts)

1 packet

pork mince

½ sachet

dried oregano

1 packet



2 box


1 cube

beef stock

1 bag

baby spinach leaves

2 packet

grated Parmesan cheese


Not included in your delivery

olive oil

1 tsp

brown sugar

(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3978 kJ
Fat40 g
of which saturates17.6 g
Carbohydrate89.3 g
of which sugars19 g
Dietary Fibre0 g
Protein51.7 g
Cholesterol0 mg
Sodium1254 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
download icondownload icon

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.


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 mediumhigh. Add another drizzle of olive oil to the pan, along with the garlic and dried oregano (see ingredients) and cook until fragrant, 1-2 minutes. Add the carrot and cook, stirring, until softened, 3 minutes.


While the pork is cooking, cook the penne in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, drain, then return the penne 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.


Add the passata and brown sugar to the pork. 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!


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.


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