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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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

red onion

1 unit


3 clove


1 bunch


1 packet

pine nuts

(ContainsTree Nuts)

1 packet

pork mince

1 packet



¾ box


1 cube

vegetable stock

1 bag

baby spinach leaves

1 packet

shaved Parmesan cheese


Not included in your delivery

olive oil

2 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)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
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 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.

Make it a bolognese
Make it a bolognese

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

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

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