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No-Chop Spag Bol

No-Chop Spag Bol

with Spinach and Balsamic Dressed Baby Leaf Salad

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

Tags:
Family Friendly
High Protein
New
Allergens:
Sulphites
Celery
Cereals containing gluten
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 10 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

British Beef Mince

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

180 grams

Spaghetti

(Contains: Cereals containing gluten)

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2990 kJ
Energy (kcal)715 kcal
Fat19.5 g
of which saturates8.7 g
Carbohydrate86.5 g
of which sugars18.7 g
Dietary Fibre3.2 g
Protein46.5 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Lid
Colander

Instructions

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 up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, boil a full kettle.

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, 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 the Sauce
3

Stir the sauce and bring to 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 1/2 tsp salt on high heat.

Cook the Pasta
4

Once the sauce has been simmering for 5 mins, 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.

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 spaghetti to the sauce along with the cheese and stir to combine.

Serve
6

Share the spag bol between your bowls. 

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

Enjoy!

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