Oven-Cooked Greek Style Pork Ragu and Spaghetti

Name: Oven-Cooked Greek Style Pork Ragu and Spaghetti with Mixed Herbs, Olives and Greek Salad Cheese
Total time: 40 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; 1 tsp Sugar; 300 milliliter(s) Water for the Sauce; 20 grams Butter

with Mixed Herbs, Olives and Greek Salad Cheese

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This Oven-Cooked Greek Style Pork Ragu and Spaghetti is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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.

Total40 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)

Not included in your delivery

1 tsp

Sugar

300 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3848 kJ

Energy (kcal)920 kcal

Fat44.7 g

of which saturates19.2 g

Carbohydrate85.7 g

of which sugars17.4 g

Protein41.7 g

Salt3.8 g

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

Utensils

•Large Oven-Proof Pan

•Garlic Press

•Lid

•Colander

•Large Saucepan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the pork mince. Fry until the mince has browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.

Use a spoon to break up the mince as it cooks.

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) until well combined. Season with salt and pepper.

Bring the sauce up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the meat is tender and the sauce has thickened, 20-25 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

When the mince has 15 mins of cooking time left, 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.

When everything's ready, remove the ragu from the oven and stir through the butter (see pantry for amount), olives and cooked pasta. TIP: Add a splash of water if you need to loosen the sauce.

Divide the pasta between your serving bowls.

Crumble over the Greek style salad cheese to finish.

Enjoy!