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Porky Pappardelle
Porky Pappardelle

Porky Pappardelle

with Spinach

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Looking for a quick and tasty midweek dinner option? Try cooking up our Porky Pappardelle in just 20 minutes for a delicious and speedy meal.

Allergens:Cereals containing glutenSulphitesMilkEgg

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Pork Mince

1 sachet

Italian Style Herbs

200 grams


(ContainsCereals containing gluten)

1 sachet

Worcester Sauce

(ContainsCereals containing gluten)

1 sachet

Red Wine Stock Paste


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

100 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2978 kJ
Energy (kcal)712 kcal
Fat24.0 g
of which saturates10.0 g
Carbohydrate80 g
of which sugars20.0 g
Protein41 g
Salt4.34 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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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: Wash your hands after handling raw meat. The mince is cooked when no longer pink in the middle. c) Sprinkle over the Italian herbs and cook, stirring, for another minute.


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.


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, 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.


a) When the sauce is cooked, stir in the spinach a handful at a time until wilted, 2-3 mins.


a) Toss the drained pappardelle 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.


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