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Italian Recipes

Porky Pappardelle

Porky Pappardelle

Porky Pappardelle

with Cavolo Nero

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.

Tags:

Rapid

Allergens:

Cereals containing gluten

•Sulphites

•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

DifficultyMedium

Ingredients

serving amount

240

British Pork Mince

1

Italian Style Herbs

200

Pappardelle

(Contains: Cereals containing gluten)

15

Worcester Sauce

(Contains: Cereals containing gluten)

28

Red Wine Stock Paste

(Contains: Sulphites)

1

Finely Chopped Tomatoes with Onion and Garlic

100

Chopped Cavolo Nero

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)719 kcal

Energy (kJ)3017 kJ

Fat24.8 g

of which saturates10.2 g

Carbohydrate81.3 g

of which sugars20.4 g

Protein42 g

Salt4.3 g

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

Utensils

•Grill Pan

•Medium Saucepan

•Colander

Instructions

Fry the Pork

1

a) Bring a large saucepan of water to the boil over high heat with 1/2 tsp of salt. b) Heat a drizzle of oil in a large frying pan on high heat and add the pork. Cook until browned, 2-3 mins. Break it up with a spoon as it cooks. IMPORTANT: The mince is cooked when it is no longer pink in the middle. c) Sprinkle over the Italian herbs and cook, stirring, for another minute.

Cook the Pasta

2

a) Add the pappardelle to the saucepan of boiling water and cook until tender, 10 mins. b) When cooked, drain in a colander and drizzle with a little oil to stop it sticking together.

Make the Sauce

3

a) Meanwhile add the Worcester sauce to the pork (see ingredients for amount) and allow to bubble away until evaporated. b) Stir in the finely chopped tomatoes, red wine stock paste, water (see ingredients for amount) and a pinch of sugar (if you have any). c) Bring to the boil, stirring to dissolve the stock pot, then reduce the heat to medium and simmer rapidly until the sauce is thick and tomatoey, 5-6 mins. TIP: Add a splash more water if it gets too thick.

Wilt the Cavolo

4

a) When the sauce is cooked, stir in the Cavolo Nero a handful at a time to wilt, 2-3 mins.

Finish Up

5

a) Toss the drained pappardelle through the sauce along with half the hard Italian cheese (if it's easier, transfer everything to the pasta saucepan to combine). b) Taste and season with salt and pepper if needed.

Serve

6

a) Serve the porky pappardelle in bowls finished with a sprinkle of the remaining hard Italian cheese. Enjoy!

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