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20 minutes

Summer Pork Bolognese

with Cherry Tomatoes & Fresh Basil

Cooking time

20 minutes




750 /serving

The colours of this dish are a pure celebration of the spirit of summer. But it still hits all the marks of a comfort-food dish! This bolognese takes a lighter approach by starring all-pork instead of beef, which you’ll flavour with a spice blend mixing garlic, turmeric and just a pinch of cayenne, not to mention flavoursome aromatics and juicy cherry tomatoes. Mix the sauce with toothsome mafalda pasta, then top the whole bowlful with generous shavings of Parmesan and a smattering of peppery baby greens.

We will send you:

  • 510g Ground pork
  • 60g Baby greens (baby spinach, kale or arugula)
  • 3 Garlic cloves
  • 1 Bunch of basil
  • 280g Cherry tomatoes
  • 340g Mafalda
  • 120ml Tomato paste
  • 15ml White balsamic vinegar
  • 90g Sweet pepper miscela
  • 30g Shaved Parmesan
  • 20g Milanese Meal spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Large high-sided pan
Large pot
Olive oil
2 tbsp Butter
Salt & pepper
Total Fat
33 g
Saturated Fat
11 g
1130 mg
Total Carbs
82 g
9 g
40 g
8 g
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Mise en place
Bring a large pot of salted water to a boil. Halve the cherry tomatoes. Mince the garlic. Pick the basil leaves off the stems, discarding the stems.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Cook, 8 to 10 minutes, until al dente (still slightly firm to the bite). Reserving 2 cups cooking water, drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking.
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Start the sauce
While the pasta cooks, in a large, high-sided pan, heat a generous drizzle of olive oil on medium-high. Add the ground pork*; season with ½ the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato paste and cook, stirring frequently, 2 to 3 minutes, until dark red.
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Finish the sauce
To the pan of pork, add the cherry tomatoes. Cook, stirring frequently, 2 to 3 minutes, until beginning to burst. Add the cooked pasta, sweet pepper miscela, ½ the basil (tear with your hands before adding), ½ the reserved cooking water and 2 tbsp butter; season with the remaining spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until combined. If the sauce seems, dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the pasta between your bowls. In a medium bowl, combine the baby greens, white balsamic vinegar and a drizzle of olive oil; season with S&P. Top the pasta with the seasoned baby greens. Garnish with the Parmesan and remaining basil (tear with your hands before adding). Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.