No-Fuss Pork Spaghetti

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 25g parmesan
• 250g spaghetti
• 300g lean pork mince
• 10g Italian seasoning
• 400g diced tomatoes
• 50g baby spinach leaves
• 10ml olive oil
• 3ml sugar
• 10ml extra virgin olive oil
• 5ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the onion. Crush or finely chop the garlic. Finely grate the parmesan.
2. Step 2 — Cook spaghetti
   Add three-quarters of the spaghetti* to the pan of boiling water (if you're tempted to throw in all the spaghetti, just note the dish won't be as saucy). Cook, stirring occasionally, for 12 mins or until al dente. Reserve 2 tbs cooking water, then drain the spaghetti.
3. Step 3 — Cook aromatics and pork
   Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion and garlic, stirring regularly, for 5 mins or until softened. Increase the heat to high. Add the pork mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
4. Step 4 — Simmer sauce
   Add the Italian seasoning to the mince mixture and cook, stirring, for 30 secs or until fragrant. Stir in the tomatoes, 60ml (¼ cup) water and ½ tsp sugar, then bring to a simmer. Reduce the heat to low and cook, covered, for 5 mins. Taste, then season with salt and pepper.
5. Step 5 — Toss spaghetti and sauce
   Add the spaghetti and half the parmesan to the sauce. Gradually add the reserved cooking water, stirring constantly, until the sauce coats the spaghetti and looks slightly glossy.
6. Step 6 — Get ready to serve
   Combine 2 tsp extra virgin olive oil and 1 tsp balsamic vinegar in a large bowl, then season with salt and pepper. Add the spinach and toss to coat. Divide the spaghetti among bowls. Scatter with the remaining parmesan and drizzle with a little extra virgin olive oil, if desired. Serve with the dressed spinach.

Allergens

Sulphites, Milk, Gluten, Wheat