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Veggie-Loaded Pork Bolognese

with Fusilli & Grana Padano

Cooking time

35 minutes

Servings

4

Calories

750 /serving

Veggie-Loaded Pork Bolognese

with Fusilli & Grana Padano

There’s what you do see and what you don’t see. At first glance, this is a mighty, meaty bolognese sauce beloved by folks big and small. Built on generously seasoned ground pork, garlic and tomatoes, it falls loosely onto the fusilli like it was never meant to be anywhere else. Less obvious is the amount of vegetables worked into this recipe, with carrots, celery and zucchini quietly carrying their weight. Either way, the Grana Padano doesn’t discriminate.

We will send you:

510g Ground pork
200g Carrots (orange or multicoloured)
3 Garlic cloves
1 Zucchini (green, yellow or heirloom)
2 Celery stalks
340g Fusilli
400ml Tomatoes (canned)
50g Grana Padano (contains rennet)
19g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

Contains: Eggs, Milk, Wheat

You will need:

2 Large pots
Strainer
Grater
2 tbsp Butter
Salt & pepper (S&P)
Oil

Total Fat
30 g

Saturated Fat
12 g

Sodium
740 mg

Total Carb
82 g

Sugars
12 g

Protein
43 g

Fibre
8 g

Preparation

Mise en place

Bring a large pot of salted water to a boil. Grate the carrots and zucchini. Small-dice the celery. Mince the garlic.

Start the bolognese

In a second large pot, heat a generous drizzle of oil on medium-high. Add the pork; season with ⅓ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until nicely browned. Add the garlic and celery. Cook, stirring frequently, 1 to 2 min., until fragrant.

Finish the bolognese

To the pot of pork, add the remaining spices. Cook, stirring frequently, 2 to 3 min., until dark red. Add ¾ cup water and cook, scraping up any browned bits, 1 to 2 min., until combined. Add the tomatoes, carrots, zucchini and a big pinch of S&P. Reduce the heat to medium-low and cook, stirring occasionally, 18 to 22 min., until the pork* is cooked through and the flavours have combined.

Boil the pasta

Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Drain and return to the pot. Add 2 tbsp butter and S&P; toss well.