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Porky Pappardelle

Porky Pappardelle

with Spinach and Grated Cheese

Long, flat ribbons of pappardelle are perfect for thicker sauces like our speedy pork ragu. Packed with fresh, Italian inspired flavours, and on the table in just twenty minutes, this quick-fix dish is perfect for the evenings when you’re aa little short on time. Authentic Italian cooking in double quick time? Mamma Mia, you’ve found a keeper!

Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

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.

Preparation Time20 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

240

Pork Mince

1

Dried Italian Herbs

200

Pappardelle

(Contains Cereals containing gluten)

7.5

Worcester Sauce

(Contains Cereals containing gluten)

28

Red Wine Stock Paste

(Contains Sulphites)

1

Finely Chopped Tomatoes with Onion and Garlic

125

Baby Spinach

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)678 kcal
Energy (kJ)2837 kJ
Fat19 g
of which saturates9 g
Carbohydrate77 g
of which sugars19 g
Protein45 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Medium Saucepan
Strainer
Bowl

Instructions

FRY THE PORK
1

a) Fill a large saucepan with the boiling water and a pinch of salt, bring back to the boil on high heat. b) Heat a large frying pan on high heat (no oil) and add the pork. Cook, breaking up with a spoon, until just browned, 3-4 mins. 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 for 6 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 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 until the sauce has thickened, 5-6 mins. TIP: Add a splash more water if it gets too thick.

WILT THE SPINACH
4

a) When the sauce has thickened, stir in the spinach a handful at a time to wilt.

FINISH UP
5

a) Toss the pappardelle through the sauce along with half the 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 cheese.