Pork Bolognese & Spaghetti
with Basil Pesto & Parmesan
Try this twist on spaghetti bolognese, with pork mince rather than the usual beef, plus veggies stirred through at the end to add phenomenal flavour. Finished with the classic Italian combo of Parmesan and basil pesto, it's sure to become a new favourite.
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. )
3 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 tin
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 bag
salad leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1
carrot
1
onion
1 pinch
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
pork mince
½
apple
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Cook the 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 the pasta and return to the pan 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 pasta is cooking, finely chop the brown onion and carrot. Finely chop the garlic. Thinly slice the apple (see ingredients).
Heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking up with a spoon, until browned, 2-3 minutes. Reduce the heat to medium-high, then add the onion and carrot and cook, stirring, until softened, 3-4 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
Add the crushed & sieved tomatoes, some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the beef-style stock powder and a pinch of brown sugar. Simmer, stirring occasionally, until slightly thickened, 3-4 minutes.
Add the spaghetti, butter and grated Parmesan cheese to the sauce. Season to taste and stir to combine. In a medium bowl, combine the mixed salad leaves, apple and a drizzle of balsamic vinegar and olive oil. Season to taste.
TIP: If the sauce is too thick, add a splash more of reserved pasta water to loosen.
Divide the pork bolognese and spaghetti between bowls. Top with the basil pesto. Serve with the apple salad.