The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork spag bol
Much of this recipe is pretty classic: a traditional onion, carrot and garlic base, punchy meat and tomato ragu and a generous pile of spaghetti. But a few small tweaks make a world of difference. Beef mince is switched out for light and lean pork mince, fresh spinach adds Speed Free Food and basil brings the fragrance, while Greek-style yogurt gives the sauce a superb silky finish.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 1 onion
- 1 carrot
- 2 garlic clove
- 2 tbsp tomato purée
- 250g pork mince (5% fat or less)
- 80g baby spinach
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 200g pasta (Wheat) (Durum wheat semolina)
- 1 handful of fresh basil
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 670
Protein: 47g
Carbs: 102g
Fat: 7.4g
Ingredients
- 2 onion
- 2 carrot
- 4 garlic clove
- 4 tbsp tomato purée
- 500g pork mince (5% fat or less)
- 800g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 160g baby spinach
- 400g pasta (Wheat) (Durum wheat semolina)
- 1 handful of fresh basil
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 669
Protein: 46g
Carbs: 101g
Fat: 7.4g
Pork spag bol
Much of this recipe is pretty classic: a traditional onion, carrot and garlic base, punchy meat and tomato ragu and a generous pile of spaghetti. But a few small tweaks make a world of difference. Beef mince is switched out for light and lean pork mince, fresh spinach adds Speed Free Food and basil brings the fragrance, while Greek-style yogurt gives the sauce a superb silky finish.
Cook time:
30 mins
Cuisine:
Italian
Food group:
Pork
Allergens: Wheat, Milk
Cooking Instructions
Prep & fry
- Peel and finely dice the onions, and dice the carrots into 1cm cubes. Peel and crush the garlic.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Tip in the onions and carrots and cook for 7-8 mins.
- Add the garlic, tomato purée, baby tomatoes and mince and cook for 3-4 mins, breaking up the mince with a wooden spoon.
Things get saucy!
- Tip in the chopped tomatoes, crumble in half the stock cube and pour in 150ml water (use all the stock and 200ml water for 4 portions), then stir well. Simmer for 8-10 mins (10-12 mins for 4 portions) until the sauce reduces slightly.
- Add the spinach and cook for 1-2 mins, stirring, until wilted. Lightly season.
Cook the pasta
- At the same time, cook the pasta in boiling water for 7-8 mins, then drain.
Add your finishing touches
- Thinly slice half the basil leaves.
- Take the bolognese off the heat and leave to cool a little, then stir in the pasta, yogurt and sliced basil.
- Scatter the remaining basil leaves over the spag bol and serve.