Rustic Pork Fettuccine Bolognese
with Parmesan Cheese
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Eggs
- Soy
- Gluten
- Wheat
Trusty, ol' reliable fettuccine bolognaise, is just what you need for that midweek pick-me-up meal. With tomato sugo, tomato and herb seasoning and pork mince working its magic in the pan, you'll have dinner plated up in now time. Don't forget the cheese!
Ingredients
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Soffritto Mix
250 g
Pork Mince
1 packet
Spaghetti
(Contains: Gluten, May contain traces of allergens, Eggs, Soy, Wheat;)
1 sachet
Tomato & Herb Seasoning
2 packet
Tomato Sugo
(Contains: May contain traces of allergens, Gluten, Wheat;)
1 packet
Capers
Not included in your delivery
20 g
butter
(Contains: Milk;)
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and add a
generous pinch of salt.
• Cook fettuccine in boiling water, over high heat, until ‘al dente’, 11 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain
fettucine, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over high heat.
• Cook pork mince (no need for oil!) and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then add tomato & herb seasoning and cook until fragrant, 1 minute.
• Stir in tomato sugo, the butter and reserved pasta water, until slightly thickened, 1-2 minutes.
• Remove pan from heat and stir through cooked fettuccine until well combined. Season with pepper.
• Divide quick rustic pork fettuccine bolognese between bowls. Top with Parmesan cheese. Enjoy!
ELEVATE ME: If you've added extra ingredients to this recipe, roughly chop kalamata olives and stir through the pasta. Dollop fettuccine with basil pesto and tear over parsley to serve.
