The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Classic Pork & Fennel Seed Bolognese with Penne
A classic crowd-pleaser, with a Mindful Chef twist. Simmer free-range British pork with sweet onions, garlic, carrots and fennel seeds, to make a bolognese sauce with rich flavour. Stir in leafy green kale for vitamins. Spoon onto fibre-filled brown penne, then sprinkle with parsley for extra freshness.
High protein
6 plants
Serving size
Ingredients
- 200g seasonal mixed tomatoes
- 250g brown rice penne (Eggs)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 carrot
- 1 tbsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 500g free-range pork mince
- 1 onion
- 1 tsp fennel seeds
- 1 handful of fresh flat-leaf parsley
- 80g sliced kale
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 2 tbsp tomato purée
- 4 garlic clove
Nutritional Information
Calories: 658
Protein: 33g
Carbs: 63g
Fat: 30g
Classic Pork & Fennel Seed Bolognese with Penne
A classic crowd-pleaser, with a Mindful Chef twist. Simmer free-range British pork with sweet onions, garlic, carrots and fennel seeds, to make a bolognese sauce with rich flavour. Stir in leafy green kale for vitamins. Spoon onto fibre-filled brown penne, then sprinkle with parsley for extra freshness.
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Cooking Instructions
- Roughly dice the onion. Finely chop or crush the garlic. Dice the carrots into 1cm cubes. Heat a large saucepan with 1 tbsp oil on a high heat. Cook the onion, carrots and garlic for 6-8 mins, until starting to soften. Add the pork and fennel seeds, cook for another 5 mins, breaking up with a wooden spoon until golden brown.
- Meanwhile, roughly dice the tomatoes and roughly chop the parsley leaves.
- Stir in the tomato puree, diced tomatoes, chopped tomatoes and Italian herbs. Crumble in the stock cube and stir well. Bring to a simmer and cook for 8-12 mins, until the sauce has thickened and the carrots are soft. Add the kale in the final 2 mins of cooking to wilt. Add a splash of water during cooking, if the sauce gets too thick.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain. Toss with 1 tbsp olive oil.
- Season the bolognese with sea salt and black pepper to taste before serving in bowls with the penne. Sprinkle over the parsley.
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