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Pork & Veggie Spaghetti Bolognese

Pork & Veggie Spaghetti Bolognese

with Cheesy Garlic Bread

Explorer
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This bolognese – packed with all the rich flavours of a classic Italian sauce – will scarcely have you believing it only took around half an hour to whip up. Silky baby spinach and celery melt into this dish, creating a mouth-watering meal you'll make time and time again.

Allergens:GlutenSoyMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 stalk

celery

2 clove

garlic

1 bunch

parsley

1 unit

ciabatta

(ContainsGluten, Soy, MilkMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites)

1 packet

pork mince

1 sachet

garlic & herb seasoning

½ tin

crushed & sieved tomatoes

1 packet

tomato paste

1 sachet

beef-style stock powder

1 packet

spaghetti pasta

(ContainsGlutenMay be presentEgg, Soy)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

½ cup

water

30 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4270 kJ
Fat35.2 g
of which saturates18.2 g
Carbohydrate109 g
of which sugars14.4 g
Protein60.9 g
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. Finely chop the celery. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Slice the ciabatta in half lengthways, then slice each half across the diagonal.

TIP: Grate the celery if you prefer!

2

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the pork mince and celery and cook, breaking up with a spoon, until just browned, 3-5 minutes.

3

Add the garlic & herb seasoning, crushed & sieved tomatoes (see ingredients list), tomato paste, beef-style stock powder, the water and butter. Bring to the boil, then simmer, stirring occasionally, until the sauce has reduced and thickened, 6-8 minutes. Season to taste.

4

While the sauce is cooking, add the spaghetti to the boiling water and cook until 'al dente', 10 minutes. Reserve some pasta water. Drain the spaghetti, then return to the saucepan with a drizzle of olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

5

While the spaghetti is cooking, combine the shredded Cheddar cheese, garlic and parsley in a small bowl. Season with salt and pepper. Place the cheesy-garlic mixture over the cut side of the ciabatta pieces, then transfer to an oven tray lined with baking paper. Bake until golden, 5 minutes. While the cheesy garlic bread is baking, stir the baby spinach leaves through the bolognese sauce until the spinach has wilted, 1 minute.

TIP: Add a splash of reserved pasta water if the bolognese is too thick.

6

Divide the spaghetti between bowls and top with the pork and veggie bolognese. Serve with the cheesy garlic bread.