HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork And Zucchini Bolognese
Pork and Zucchini Bolognese

Pork and Zucchini Bolognese

with Spinach and Parmesan

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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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

56 g

Red Onion, chopped

6 g


200 g


170 g



1 unit

Vegetable Broth Concentrate

7 g


1 box

Crushed Tomatoes

113 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded


Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp



1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3807 kJ
Calories910 kcal
Fat44 g
Saturated Fat19 g
Carbohydrate83 g
Sugar14 g
Dietary Fiber7 g
Protein46 g
Cholesterol130 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Box Grater
Garlic Press
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.