Pork Bolognese & Spaghetti
with Red Pesto & Parmesan
Try this twist on spaghetti bolognese, with pork mince rather than the usual beef, plus veggies stirred through to add phenomenal flavour. Finished with the classic Italian combo of Parmesan and red 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. )
1
carrot
1
onion
1
tomato
1 packet
pork mince
1 sachet
Garlic & Herb Seasoning
1 box
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 packet
red pesto
(Contains Milk, Tree Nuts; )
1 bag
salad leaves
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 pinch
brown sugar
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to 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 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.
While the pasta is cooking, finely chop the brown onion, carrot and garlic. Roughly chop the tomato.
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 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), beef-style stock powder and a pinch of brown sugar. Simmer, stirring occasionally, until slightly thickened, 3-4 minutes.
Add the spaghetti, butter, red pesto and grated Parmesan cheese to the sauce. Season with salt and pepper and stir to combine. Set aside. In a medium bowl, combine the mixed 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.
Divide the pork bolognese and spaghetti between bowls. Serve with the tomato salad.