Italian Pork & Veggie Bolognese
with Penne & Parmesan
Grating courgette into this easy bolognese sauce gets loads of veggies into dinner. Plus, with all the rich flavours in this dish, the silky baby spinach and secret veggies melt into a perfect meal that the whole family will love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
onion
2 unit
courgette
4 clove
garlic
1 bunch
oregano
2 packet
pine nuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 packet
pork mince
400 g
penne
(Contains: Gluten; May be present: Soy, Eggs)
1.5 box
passata
1 cube
vegetable stock powder
1 bag
baby spinach leaves
2 packet
Shaved Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
4 tsp
balsamic vinegar
1 tsp
brown sugar
40 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Finely chop the red onion (see ingredients list). Grate the courgette. Peel and crush the garlic. Pick the oregano leaves.
Heat a large frying pan over a medium-high heat. Add the pine nuts and cook, tossing, for 3-4 minutes, or until golden and toasted. Set aside.
Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the red onion and cook for 3-4 minutes, or until soft. Add the pork mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned. Add another drizzle of olive oil to the pan, along with the garlic and oregano and cook for 1-2 minutes, or until fragrant.
While the pork mince is cooking, add the penne (see ingredients list) to the saucepan of boiling water and cook for 10 minutes, or until 'al dente'. TIP: 'Al dente' means the pasta is cooked through but has a little firmness. Drain, return to the saucepan and drizzle with olive oil to prevent sticking.
Add the passata (see ingredients list), balsamic vinegar and brown sugar to the pork mince. Crumble in the vegetable stock (1/2 cube for 2 people/1 cube for 4 people) and mix well. Simmer for 5 minutes, or until slightly thickened. TIP: Simmer for an extra 10 minutes if you have time! Season to taste with a pinch of pepper and add the baby spinach leaves and grated courgette. Cook, stirring, for 1 minute, or until wilted. Stir through the butter until melted.
Once the bolognese has finished cooking, add the cooked penne to the pan and toss until well coated. TIP: Toss the pasta and sauce in the large saucepan if your frying pan isn’t big enough. Season to taste with salt and pepper.
Divide the Italian pork & veggie bolognese between bowls and sprinkle over the shaved Parmesan cheese and the toasted pine nuts.
TIP: For kids, follow our serving suggestion in the main photo!
