Comfort food, but make it quick! This bolognese brings rich, slow-cooked flavour in a fraction of the time. Perfectly al dente spaghetti gets tossed with a hearty pork and tomato ragu and topped with a generous sprinkle of Parmesan cheese. It’s a cosy, satisfying classic, made easy!
The quantities provided above are averages only.
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
1 packet
Soffritto Mix
2 packet
Tomato Sugo
1 packet
Spaghetti
250 g
Pork Mince
1 sachet
Classic Roast Seasoning
1 packet
Grated Parmesan Cheese
1 drizzle
olive oil
20 g
butter
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan.
• Meanwhile, heat a large frying pan over high heat. • Cook pork mince (no need for oil) and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium then add classic roast seasoning and cook until fragrant, 1 minute. • Stir in tomato sugo, the butter and reserved pasta water, until slightly thickened, 1-2 minutes. • Remove pan from heat and stir through cooked spaghetti until well combined. Season with pepper.
• Divide quick rustic pork spaghetti bolognese between bowls. Top with Parmesan cheese. Enjoy! • If you've added a fancify add-on bundle, roughly chop roasted almonds to top. Dollop with basil pesto. Tear over parsley to garnish.