Spiced Pork and Spinach Ragu
with Spaghetti and Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Spiced Pork and Spinach Ragu in just 15 minutes for a delicious and speedy meal.
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.
Ingredients
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
100 grams
Baby Spinach
180 grams
Spaghetti
(Contains Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Chicken Stock Paste
30 grams
Tomato Puree
1 pinch
Chilli Flakes
Not included in your delivery
½ tsp
Sugar
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the sausage meat, 5-6 mins.
- Break it up as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the spaghetti, 8 mins.
- Next, add the chopped tomatoes, chicken stock paste, sugar (see pantry), chilli flakes and tomato puree to the sausage meat.
- Stir together. Simmer, 5-6 mins.
- Add the spinach in handfuls so it's piping hot, 1-2 mins.
- Once cooked, add the spaghetti to the sauce.
- Stir in half the hard Italian style cheese. Taste and season with salt and pepper if needed.
- Serve the pasta in bowls sprinkled with the remaining cheese.
- Enjoy!
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