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No-Chop Bolognese and Fresh Tagliatelle

No-Chop Bolognese and Fresh Tagliatelle

with Spinach and Balsamic Dressed Baby Leaf Salad
Mimi Morley
Mimi MorleyUpdated on July 10, 2026
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Calories
: 
733 kcal
Protein
: 
46.3g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Celery
  • Cereals containing gluten
  • Egg
  • Wheat
  • Milk
  • Crustaceans
  • Fish
  • Milk
  • Molluscs
  • Nuts
  • Soya
  • Walnuts
  • Mustard
  • May contain traces of allergens

Prepped in less than 10 minutes, this No-Chop Bolognese and Fresh Tagliatelle really does mean no chopping involved! Two pans are all you need - one for the Bolognese and one for the tagliatelle - for the easiest weeknight dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

British Beef Mince

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet(s)

Mixed Herbs

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

250.5 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg, Wheat May be present: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Baby Leaf Mix

12 grams

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Energy (kJ)3065 kJ
Energy (kcal)733 kcal
Fat20.8 g
of which saturates9.8 g
Carbohydrate87.1 g
of which sugars17 g
Dietary Fibre4.7 g
Protein46.3 g
Salt3.2 g
Trans Fat0.5 g
Potassium136.4 mg
Calcium23.8 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Kettle
•Large Saucepan
•Lid
•Colander

Cooking Steps

Get Started
1

Heat a large saucepan on medium-high heat (no oil).

Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, boil a full kettle for the pasta.

Flavour Town
2

Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once browned, add the chopped tomatoes, mixed herbs, red wine jus paste, sugar and water for the sauce (see pantry for both amounts) to the mince. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Simmer Simmer
3

Stir the sauce and bring up to a boil. Once simmering, reduce the heat to medium-low and cover with a lid. Only stir once during this time.

Meanwhile, pour the boiled water from the kettle into a large saucepan with ½ tsp salt on high heat.

Cook the Pasta
4

Once the sauce has been simmering for 6 mins, add the fresh tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.

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

Combine
5

Once the sauce has cooked, taste and season with salt and pepper if needed.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Add the cooked tagliatelle to the sauce along with the cheese and stir to combine.

Serve
6

Share the tagliatelle bol between your bowls. 

Serve the baby leaves alongside with a drizzle of balsamic glaze.

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