Spaghetti bolognese, a winner in every household!
Spaghetti bolognese, along with homemade pizza, sausages and tacos are guaranteed meals that we can enjoy without encouraging (nagging) the kids to keep eating. So, I decided to mix it up a bit. We only had pork mince in the freezer, so I thought I’d use that in place of the usual beef mince and add some different flavours and here we have the pork and fennel bolognese, also a winner!
Pork and fennel are a fabulous match, whether it is fresh fennel or fennel seeds, it works, which is why this dish works so well. And the chilli flakes, a necessary addition (maybe not for the little people though), however, you could use fresh chilli instead if wanted and add it in before adding the meat.
Whenever I make a pasta dish, unless we are having a salad with it, I like to add in veggies wherever I can to make sure that we all get close to our 5 serves per day and so that we get out portions right – 1/2 plate veggies or salad, 1/4 plate protein and 1/4 plate carbohydrate. With a pasta meal like this, it can be a bit tricky to get the portions right, which is fine, as long as you’re aware of it. This bolognese has onion, celery, zucchini and spinach, which work really well with the flavours. I was contemplating adding eggplant, but decided against it….maybe next time.
The best thing about this meal is that it is quick and easy and it can be made earlier in the day or the night before if work, family or life commitments mean that you are time poor just before dinner. It also freezes well, so you can make a double batch and have a meal waiting in the freezer for a later date!
If you’re looking for a delicious alternative to a regular spaghetti bolognese, this is your dish.
- 1 tbs olive oil
- 1 red onion, diced
- 4 cloves garlic, crushed
- 2 stalks celery, finely diced
- 1 medium zucchini, finely diced
- 1 tbs fennel seeds
- 1 tsp chilli flakes (plus more to serve
- 500g pork mince
- 2 tbs tomato paste
- 2 x 400g tinned crushed tomatoes or passata
- 1 tbs balsamic vinegar
- 3 cups baby spinach leaves, roughly torn
- 250g spaghetti
- Grated parmesan cheese to serve
- Heat a large frypan, with a lid over medium heat. Add olive oil, onion, celery and zucchini and cook for 5 minutes, stirring. Add garlic, chilli flakes and fennel seeds and cook for a further 1-2 minutes.
- Add the pork mince and cook until browned, ~ 5 minutes, breaking up the big chunks as you go.
- Add the tomato paste and stir, followed by the tinned tomatoes and balsamic vinegar as well as 1/2 a tin full of water and stir. Bring to the boil and once boiling, reduce the heat to low, place the lid on and allow to simmer away for about 30 minutes.
- With 10 minutes to go, remove the lid to allow some of the liquid to evaporate. Cook for a few more minutes if needed.
- Stir through the baby spinach leaves and mix until wilted. Season to taste. At this point the sauce can be frozen or refrigerated.
- To cook the pasta, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook as per the packet until al dente.
- Divide the pasta between the bowls and top with sauce. Serve with parmesan cheese and extra chilli flakes.