Looking for a tasty midweek dinner option? Try cooking up our Porky Pappardelle with Spinach in just 20 minutes for a balanced and tasty meal.
Finely Chopped Tomatoes with Onion and Garlic
Red Wine Stock Pot(ContainsSulphites)
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
Water for the Sauce
Fill a large saucepan with the boiling water from your kettle, along with a pinch of salt, and bring back to the boil. b) Heat a large frying pan on high heat (no oil) and add the pork mince. Cook, breaking up with a wooden spoon, until just browned, 3-4 mins. c) Sprinkle over the Italian style herbs and cook, stirring, for another minute.
Add the wheat pappardelle to the pan of boiling water and cook for 6 mins. b) When cooked, drain in a colander and drizzle with a little oil to stop it sticking together.
Meanwhile add the Worcester sauce to the pork and allow to bubble away for a few seconds. b) Stir in the finely chopped tomatoes, stock pot, water (see ingredients for amount) and a pinch of sugar (if you have some). c) Bring to the boil then reduce the heat to medium and simmer briskly until the sauce is thick and tomatoey, 5-6 mins. TIP: Add a splash more water if it gets too thick. IMPORTANT: The mince is cooked when it is no longer pink in the middle.
a) When the sauce is cooked, stir in the spinach a handful at a time to wilt.
a) Toss the wheat pappardelle through the sauce along with half the Italian style grated hard cheese (if it's easier, transfer everything to the pasta saucepan to combine). b) Taste and season with salt and pepper if needed.
Serve the porky wheat pappardelle in bowls finished with a sprinkle of the remaining hard Italian cheese. Enjoy!