• Strip thyme leaves from stems, then roughly chop.
• To a large bowl, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Stir to combine. Add spring mix. Do not mix until serving.

• Add spaghetti to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
• Reserve 1/2 cup (1 cup) pasta water.
• When pasta is done, drain and return spaghetti to the same pot, off heat.

• Meanwhile, heat a large non-stick pan, over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
• Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 
• Carefully discard fat.
• Reheat the pan over medium-high. Add 2 tbsp (4 tbsp) butter, then pork, mirepoix, thyme and garlic puree. Season with salt and pepper. Cook for 3-5 min, breaking up pork into smaller pieces, until no pink remains.**

• Add marinara sauce, stock powder, cream and 1/4 cup (1/2 cup) reserved pasta water to the pan with pork.
• Bring to a boil.
• Once boiling, reduce heat to medium-low. Cook for 4-5 min, stirring occasionally, until sauce thickens slightly.

• Add creamy pork bolognese sauce to the pot with spaghetti, then toss to coat. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
• Toss salad.
• Divide spaghetti bolognese and salad between plates.
• Crumble bacon over top.
• Sprinkle Parmesan over top.

If you've opted to add bacon, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Discard fat from the pan. Carefully wipe the pan clean, then use the same pan to cook pork.

Crumble bacon over top of bolognese.