Porky Linguine

Name: Porky Linguine with Spinach and Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 240 British Pork Mince; 1 Mixed Herbs; 180 Linguine; 15 Worcester Sauce; 1 Finely Chopped Tomatoes with Onion and Garlic; 15 Red Wine Jus Paste; 40 Baby Spinach; 40 Grated Hard Italian Style Cheese; ½ Sugar for the Sauce; 50 Water for the Sauce

with Spinach and Cheese

Recipe Development TeamPublished on February 07, 2023

Get 50% off 1st box + free dessert for 3 months!

This Porky Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

•Rapid

Allergens:

Cereals containing gluten

•Sulphites

•Celery

•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.

Total20 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

240

British Pork Mince

Mixed Herbs

180

Linguine

(Contains: Cereals containing gluten)

Worcester Sauce

(Contains: Cereals containing gluten)

Finely Chopped Tomatoes with Onion and Garlic

Red Wine Jus Paste

(Contains: Sulphites, Celery)

Baby Spinach

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Sugar for the Sauce

Water for the Sauce

Nutritional information

Energy (kJ)3536 kJ

Energy (kcal)845 kcal

Fat33.8 g

of which saturates13.8 g

Carbohydrate85.8 g

of which sugars20 g

Protein46.5 g

Salt3.6 g

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

Utensils

•Pan

•Large Saucepan

•Colander

Cooking Instructions and Tips

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) Sprinkle over the mixed herbs and cook, stirring, for 1 min more.

a) Meanwhile, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

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

a) While the pasta cooks, add the Worcester sauce to the pork and allow to bubble away until evaporated, 30 secs.

b) Stir in the chopped tomatoes, red wine jus paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash more water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) When the sauce has thickened, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.

a) Toss the cooked linguine through the sauce along with half the hard Italian style cheese (if it's easier, transfer everything to the pasta saucepan to combine).

b) Taste and season with salt and pepper if needed.