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Cheat's Italian Pork & Veggie Bolognese

Cheat's Italian Pork & Veggie Bolognese

with Penne & 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 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.

Allergens:Tree NutsGlutenMilk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

red onion

1 unit

zucchini

3 clove

garlic

1 bunch

oregano

1 packet

pine nuts

(ContainsTree Nuts)

1 packet

pork mince

1 packet

penne

(ContainsGluten)

¾ box

passata

1 cube

vegetable stock

1 bag

baby spinach leaves

1 packet

shaved Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar (or red wine vinegar)

1 tsp

brown sugar

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3660 kJ
Fat28.3 g
of which saturates13.9 g
Carbohydrate91.6 g
of which sugars16.9 g
Protein55.4 g
Sodium771 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

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.

COOK THE PORK MINCE
COOK THE PORK MINCE
2

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.

COOK THE PENNE
COOK THE PENNE
3

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.

Make it a bolognese
Make it a bolognese
4

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.

Bring it all together
Bring it all together
5

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.

Serve up
Serve up
6

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