Pork & Mushroom Spaghetti Bolognese
with Basil Pesto & Parmesan
A classic bolognese always goes down well at dinner time. With beloved ingredients like mushrooms, garlicky pork and spaghetti the first bite will transport you back to fond memories and warm places. Enjoy!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1
carrot
1
Brown Onion
1 packet
button mushrooms
1 packet
pork mince
1 sachet
Garlic & Herb Seasoning
1 thumb
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
salad leaves
1
tomato
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 tsp
brown sugar
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with salted water and bring to the boil. • Cook 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 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.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop onion and carrot. Roughly chop tomato. Thinly slice button mushrooms.
Little cooks: Kids can help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking up with a spoon, until browned, 2-3 minutes. • Reduce heat to medium-high, then add onion, carrot and mushrooms and cook until softened, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• Add crushed & sieved tomatoes, some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), beef-style stock powder and the brown sugar. Simmer, stirring occasionally, until slightly thickened, 3-4 minutes.
• Add cooked 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 salad leaves, tomato 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.
Little cooks: Take the lead by tossing the salad!
• Divide pork and mushroom bolognese and spaghetti between bowls. • Serve with tomato salad. Enjoy!