Greek Style Pork and Olive Ragu
with Spaghetti and Greek Style Cheese
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.
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.
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
(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
Utensils
Instructions
Heat a drizzle of oil in a large, wide-bottomed pan 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). Season with salt and pepper.
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 0.5 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.
When everything's ready, stir the butter (see pantry for amount), olives and cooked pasta through the ragu.
Add a splash of water if you need to loosen the sauce.
Share the ragu and pasta between your serving bowls.
Crumble over the Greek style salad cheese, top with a handful of rocket and a drizzle of oil over the leaves to finish.
Enjoy!
