Pork and Zucchini Bolognese
with Spinach and Parmesan- Wheat
- Milk
We've put a summer-inspired twist on this Italian classic by adding zucchini and spinach. Mixed with juicy pork and a sprinkling of Parmesan, all these ingredients blend to create an incredible depth of flavour.
Ingredients
250 g
Ground Pork
56 g
Red Onion, chopped
6 g
Garlic
200 g
Zucchini
170 g
Rigatoni
(Contains: Wheat)
1 unit
Vegetable Broth Concentrate
7 g
Oregano
1 box
Crushed Tomatoes
113 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Milk*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Grate zucchini. Peel, then mince or grate garlic.
Add rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
While rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add pork, garlic and oregano. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
When rigatoni is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to the same pot. Set aside, off heat.
When the pork is done, add reserved pasta water, zucchini, crushed tomatoes, broth concentrate and 2 tbsp milk (dbl for 4 ppl) to the pan. Season with salt and pepper. Reduce heat to medium. Simmer, until sauce slightly thickens, 6-8 min. Add spinach and stir, until wilted, 1-2 min.
Add sauce and 2 tbsp butter (dbl for 4 ppl) to the pot with rigatoni. Heat the pot over medium heat and stir, until rigatoni is coated, 2-3 min. Season with salt and pepper. Divide Bolognese between bowls and sprinkle over Parmesan.
