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Beef Polpette in Rich Tomato Sauce
Beef Polpette in Rich Tomato Sauce

Beef Polpette in Rich Tomato Sauce

with Rigatoni, Spinach and Cheese

Our Beef Polpette in Rich Tomato Sauce is inspired by the classic Italian dish polpette al sugo, roughly translating to meatballs in tomato sauce.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

1 sachet(s)

Mixed Herbs

10 grams

Breadcrumbs

(Contains: Cereals containing gluten)

240 grams

British Beef Mince

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

1 sachet(s)

Dried Oregano

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3368 kJ
Energy (kcal)805 kcal
Fat32.4 g
of which saturates15.9 g
Carbohydrate84.9 g
of which sugars13.2 g
Dietary Fibre5.1 g
Protein44.1 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Bowl
Garlic Press
Large Saucepan
Baking Tray
Colander
Pan

Instructions

Make your Meatballs
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and half the garlic.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Ready, Steady, Bake
2

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Once the water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

When cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Simmer the Tomato Sauce
3

While everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the remaining garlic and fry for 1 min. 

Stir in the dried oregano, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat to medium so the sauce is simmering.

Cook, stirring occasionally, until slightly thickened, 4-5 mins.

Add the Spinach
4

Once the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the butter (see pantry for amount) until melted.

Combine and Stir
5

Once the sauce has thickened, stir the cooked meatballs, pasta and cheese through the tomato sauce. Toss to coat.

Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick. 

Serve
6

Share the meatball pasta between your bowls.

Enjoy!

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