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. While water comes to a boil, strip thyme leaves from stems, then roughly chop. Roughly chop parsley. Halve tomatoes.

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.

While spaghetti cooks, 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, then reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 8-10 min.

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

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