No-Chop Bolognese and Fresh Tagliatelle
with Spinach and Balsamic Dressed Baby Leaf Salad
- 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.
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
Share the tagliatelle and Bolognese between your bowls.
Serve the baby leaves alongside with a drizzle of balsamic glaze.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Some found the sauce lacked depth and would have benefited from more seasoning; adding extra cheese at the table was suggested to boost flavour.
- Ease of prep: Straightforward and quick to cook with minimal chopping required.
- Suggestions: Use roughly half the tagliatelle if you prefer a saucier, mince-forward dish, as the pasta-to-sauce ratio can feel unbalanced with the full amount. Add extra cheese when serving to enrich the flavour.
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