Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, strip thyme leaves from stems, then roughly chop.

Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mirepoix, garlic puree and pork. Season with salt and pepper. Cook, breaking up pork into small pieces, until no pink remains, 4-5 min.**

Add thyme, marinara sauce, broth concentrate, reserved pasta water and cream to the pan with pork. Bring to a boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 8-10 min.

Meanwhile, combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix. Season with salt and pepper, then toss to coat.

Add Bolognese sauce to the pot with spaghetti, then toss to coat. Divide spaghetti Bolognese and salad between plates. Sprinkle Parmesan over top.