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Porky Pappardelle

Porky Pappardelle

with Spinach and Grated Cheese
4.5(2.6K)
Recipe Development Team
Recipe Development TeamUpdated on December 19, 2025
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Calories
: 
678 kcal
Protein
: 
45g protein
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240

British 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

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.
•Grill Pan
•Medium Saucepan
•Strainer
•Bowl

Instructions

PDF
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.

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