• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook spaghetti in boiling water until ‘al dente’, 9 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan.

• Meanwhile, heat a large frying pan over high heat.
• Cook pork mince (no need for oil) and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes.

• Reduce heat to medium then add classic roast seasoning and cook until fragrant, 1 minute.
• Stir in tomato sugo, the butter and reserved pasta water, until slightly thickened, 1-2 minutes.
• Remove pan from heat and stir through cooked spaghetti until well combined. Season with pepper.

• Divide quick rustic pork spaghetti bolognese between bowls. Top with Parmesan cheese. Enjoy!

ELEVATE ME: If you've added extra ingredients to this recipe, roughly chop 
roasted almonds to top. Dollop with basil pesto. Tear over parsley to garnish. 
Little cooks: Add the finishing touch by sprinkling the Parmesan cheese over 
the pasta!