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Italian Recipes
Porky Pappardelle

Porky Pappardelle

with Spinach

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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.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Pork Mince

1 pot(s)

Italian Herbs

200 grams



½ sachet

Worcester Sauce

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Red Wine Stock Pot


1 bag(s)

Baby Spinach

1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2837 kJ
Energy (kcal)678 kcal
Fat19.0 g
of which saturates9.0 g
Carbohydrate77 g
of which sugars19.0 g
Protein45 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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Fry the Pork
Fry the Pork

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.

Cook the Wheat Pasta
Cook the Wheat Pasta

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.

Make the Sauce
Make the Sauce

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.

Wilt the Spinach
Wilt the Spinach

a) When the sauce is cooked, stir in the spinach a handful at a time to wilt.

Finish Up
Finish Up

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!