Cheat's Italian Pork & Veggie Bolognese

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 courgette 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, return to the saucepan and drizzle with olive oil to prevent sticking. TIP: 'Al dente' means the pasta is cooked through but is still a little firm.

Add the crushed & sieved tomatoes, balsamic vinegar and brown sugar to the pork mince. 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.

Once 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.