HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheat's Italian Pork & Veggie Bolognese
Cheat's Italian Pork & Veggie Bolognese

Cheat's Italian Pork & Veggie Bolognese

with Penne & Parmesan

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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.

Allergens:Tree NutsGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

red onion

2 unit


6 clove


1 bunch


2 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

pork mince

2 packet


(ContainsGlutenMay be presentSoy, Egg)

2 tin

crushed & sieved tomatoes

2 cube

vegetable stock powder

1 bag

baby spinach leaves

1 block

Parmesan cheese


Not included in your delivery

olive oil

4 tsp

balsamic vinegar (or red wine vinegar)

1 tsp

brown sugar

40 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3610 kJ
Fat28.5 g
of which saturates12.3 g
Carbohydrate93.2 g
of which sugars17.3 g
Dietary Fibre0 g
Protein54.1 g
Cholesterol0 mg
Sodium844 mg
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Finely chop the red onion. Grate the courgette. Grate the Parmesan cheese. 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 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 1 cup of pasta water 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 cubes 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.


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

TIP: For kids, follow our serving suggestions in the main image!