Pork Bolognese & Spaghetti
with Basil Pesto & Parmesan
- Gluten
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
- May contain traces of allergens
- Soy
- Eggs
Try this twist on spaghetti bolognese, with pork mince rather than the usual beef, plus veggies stirred through to add phenomenal flavour. Finished with the classic Italian combo of Parmesan and basil pesto, it's sure to become a new favourite. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
spaghetti
(Contains: Gluten May be present: Soy, Eggs)
1
carrot
1
onion
1 packet
pork mince
1 sachet
Garlic & Herb Seasoning
1 box
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut)
1 bag
Mixed Leaves
3 clove
garlic
1
apple
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk)
1 pinch
brown sugar
1 drizzle
balsamic vinegar
Nutrition
Utensils
Cooking Steps
Bring a large saucepan of salted water to boil. Cook the spaghetti in boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the spaghetti and return to the saucepan. Drizzle with a little olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, finely chop the brown onion, carrot and garlic. Thinly slice the apple.
Heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking up with a spoon, until browned, 2-3 minutes. Reduce the heat to medium-high, then add the onion and carrot and cook until softened, 3-4 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
Add the crushed & sieved tomatoes, some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the beef-style stock powder and a pinch of brown sugar. Simmer, stirring occasionally, until slightly thickened, 3-4 minutes.
Add the spaghetti, the butter, basil pesto and grated Parmesan cheese to the sauce. Season with salt and pepper and stir to combine. Set aside. In a medium bowl, combine the mixed leaves, apple and a drizzle of balsamic vinegar and olive oil. Season to taste.
TIP: If the sauce is too thick, add a splash of the reserved pasta water to loosen.
Divide the pork bolognese and spaghetti between plates. Serve with the apple salad.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pesto and Parmesan combination gives this bolognese a rich, distinctive flavour that sets it apart from a standard beef version; some reviewers found the tomato flavour a little strong, and a few felt the added sugar made the sauce sweeter than expected.
- Ease of prep: Simple and quick to pull together, with several reviewers noting their children and teenagers cooked it independently with great results.
- Suggestions: Skip or reduce the brown sugar if you prefer a less sweet sauce, and consider grating the carrot rather than chopping it for a smoother result that kids tend to enjoy more. Adding a splash more pasta water keeps the sauce from drying out.
- Next-day meals: This recipe makes generous portions and reheats well — many reviewers had leftovers for lunch the next day, with some noting it easily fed six or more people.
- Portions: The recipe consistently produces large quantities, with reviewers frequently commenting there was more than enough for seconds and next-day meals.
