Pork-Veggie Spaghetti Bolognese

Nutrition per serve

Ingredients

• 1pcs onion
• 50g baby spinach leaves
• 1clove garlic
• 50g parmesan
• 1pcs carrot
• 300g lean pork mince
• 5g Italian seasoning
• 50g tomato paste
• 400g diced tomatoes
• 250g spaghetti
• 15ml olive oil
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the onion and spinach. Crush or finely chop the garlic. Finely grate the parmesan. Coarsely grate the carrot.
2. Step 2 — Brown pork mince
   Heat 1 tbs olive oil in a medium deep frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3 mins or until browned.
3. Step 3 — Cook vegetables
   Add the onion, garlic, carrot and Italian seasoning to the mince and cook, stirring occasionally, for 3 mins or until the onion is softened. Add half the tomato paste* and cook, stirring, for 30 secs or until well combined.
4. Step 4 — Simmer sauce
   Stir the tomatoes into the pork and vegetable mixture and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 15 mins to develop the flavour.
5. Step 5 — Cook spaghetti
   Meanwhile, cook three-quarters of the spaghetti* in the pan of boiling water for 12 mins or until al dente (if you're tempted to use all the spaghetti, just note the dish won't be as saucy as intended). Reserve 60ml (¼ cup) cooking water, then drain the spaghetti.
6. Step 6 — Get ready to serve
   Stir ½ tsp sugar into the sauce. Add the spinach, reserved cooking water and spaghetti and cook, stirring constantly, for 1 min or until well combined and the spaghetti looks slightly glossy. Taste, then season with salt and pepper. Divide the spaghetti among bowls and scatter with the parmesan to serve.

Allergens

Milk, Sulphites, Gluten, Wheat