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 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
Brown Onion
1
carrot
1
apple
1 packet
pork mince
1 sachet
Garlic & Herb Seasoning
1 tin
Crushed & Sieved Tomatoes
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
½ head
cos lettuce
1 sachet
Seasoning Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • 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 and return spaghetti 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. Grate the carrot. Thinly slice apple.
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 and carrot and cook until softened, 3-4 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), the seasoning blend and brown sugar. • Simmer, stirring occasionally, until slightly thickened, 3-4 minutes.
• Add cooked spaghetti, the butter and basil pesto to the sauce. Season with salt and pepper and stir to combine. Remove from heat. • Shred cos lettuce leaves (see ingredients). • In a medium bowl, combine cos lettuce, apple 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 bolognese and spaghetti between bowls. • Sprinkle with grated Parmesan cheese. Serve with apple salad. Enjoy!