Pork & Veggie Spaghetti Bolognese
with Cheesy Garlic Bread
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.
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 stalk
celery
2 clove
garlic
1 bunch
parsley
1 unit
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
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
(Contains Gluten; May be present Soy, Egg. )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
½ cup
water
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
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!
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.
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.
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.
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.
Divide the spaghetti between bowls and top with the pork and veggie bolognese. Serve with the cheesy garlic bread.