Greek Style Pork and Olive Ragu

Name: Greek Style Pork and Olive Ragu with Spaghetti and Greek Style Cheese
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 240 grams British Pork Mince; 2 unit(s) Garlic Clove**; 60 grams Tomato Puree; 1 sachet(s) Mixed Herbs; 28 grams Red Wine Stock Paste; 15 grams Worcester Sauce; 180 grams Spaghetti; 30 grams Olives; 50 grams Greek Style Salad Cheese; 20 grams Wild Rocket; 1.5 tsp Sugar; 250 milliliter(s) Water for the Sauce; 20 grams Butter

with Spaghetti and Greek Style Cheese

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A quicker version of a rich Greek pork ragù, this easy pasta dish only needs two pans - one for the sauce, one for the pasta. Greek olives impart an authentic flavour whilst the tomatoey sauce makes the pork something special.

Tags:

Family Friendly

Allergens:

Sulphites

•Cereals containing gluten

•Milk

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.

Total30 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

British Pork Mince

2 unit(s)

Garlic Clove**

60 grams

Tomato Puree

1 sachet(s)

Mixed Herbs

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

180 grams

Spaghetti

(Contains: Cereals containing gluten)

30 grams

Olives

50 grams

Greek Style Salad Cheese

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

1.5 tsp

Sugar

250 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3863 kJ

Energy (kcal)923 kcal

Fat44.4 g

of which saturates19 g

Carbohydrate86.8 g

of which sugars18.4 g

Dietary Fibre6.2 g

Protein42.1 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Garlic Press

•Lid

•Colander

Instructions

Heat a drizzle of oil in a large, wide-bottomed saucepan on medium-high heat.

Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the garlic and tomato puree to the pan. Stir-fry until fragrant, 1 min.

Stir through the mixed herbs, red wine stock paste, Worcester sauce and the sugar and water for the sauce (see pantry for both amounts).

Bring the ragu to the boil, cover the pan with a lid, then lower to a simmer.

Cook until thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan.

Drizzle with oil and stir through to stop it sticking together.