Easy Pork & Fennel Spaghetti Bolognese
with Parmesan Cheese
Woohoo, spag bol night! There’s a reason this dish is so beloved in Australia – it’s bloody delicious. Tonight, we’re adding classic Italian pork and fennel for a very special touch.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
red onion
2 unit
zucchini
4 clove
garlic
⅘ packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
pork mince
1 sachet
fennel seeds
(May be present: Gluten. )
1 pinch
chilli flakes
2 box
passata
1 bag
baby spinach leaves
2 packet
flaked Parmesan cheese
(Contains Milk;)
1 bunch
parsley
Not included in your delivery
olive oil
2 tbs
balsamic vinegar
1 tsp
sugar
1 tsp
salt
Nutritional Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Finely chop the red onion. Chop the zucchini into 1 cm pieces. Peel and crush the garlic.
Add the spaghetti (use suggested amount) to the saucepan of boiling water and cook for 8-10 minutes, or until 'al dente'. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle. rain, return to the saucepan and drizzle with olive oil to prevent sticking.
While the spaghetti is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned. Add the red onion and zucchini and cook for 5-6 minutes, or until soft. Add the fennel seeds (if using) and garlic and cook for 1-2 minutes, or until fragrant. TIP: Use more or less fennel seeds depending on your taste preference!
Add the passata, balsamic vinegar, sugar, salt (use suggested amount) and chilli flakes (if using) to the pork mince and mix well. TIP: Some like it hot but if you don't, just hold back on the chilli flakes. Simmer for 5 minutes, or until slightly thickened. Season with a pinch of black pepper and add the baby spinach leaves. Stir through for 1 minute, or until wilted. Add the cooked spaghetti and toss until coated in the sauce.
While the sauce is simmering, pick and finely chop the parsley leaves.
Divide the pork and fennel spaghetti bolognese between bowls and sprinkle over the flaked Parmesan cheese. Top the adult's portions with the parsley.