Before starting, 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. Wash and dry all produce. Strip thyme leaves from stems, then roughly chop.

Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, 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.**

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

Add thyme, 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, stirring occasionally, until sauce thickens slightly, 8-10 min.

Meanwhile, whisk together vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil 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. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Divide spaghetti Bolognese and salad between plates. Sprinkle Parmesan over top.