Spiced Pork Ragu

Name: Spiced Pork Ragu with Pappardelle and Hard Italian Style Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 225 British Pork and Oregano Sausage Meat; 100 Baby Spinach; Red Chilli Flakes; 200 Pappardelle; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Chilli Flakes; 30 Tomato Puree; 2 Garlic Clove**; 1 Flat Leaf Parsley; 40 Grated Hard Italian Style Cheese

with Pappardelle and Hard Italian Style Cheese

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Who'd have thought it would be possible to whip up a ragu in 20 mins? Our sausage suppliers have created a Tuscan spiced sausage meat to provide the rich base flavours for this delicious quick-fix recipe. Bish, bash, bosh - a few bits to chop and you’ve got a showstopper on the table. When you can get full on flavour in double quick time, you know you’re onto a winner. Enjoy!

Tags:

Rapid

•Spicy

Allergens:

Sulphites

•Cereals containing gluten

•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 20 minutes

DifficultyMedium

Ingredients

serving amount

225

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

100

Baby Spinach

Red Chilli Flakes

200

Pappardelle

(Contains: Cereals containing gluten)

Finely Chopped Tomatoes with Onion and Garlic

Chilli Flakes

Tomato Puree

Garlic Clove**

Flat Leaf Parsley

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Nutritional information

Energy (kcal)758 kcal

Energy (kJ)3171 kJ

Fat28 g

of which saturates13 g

Carbohydrate87 g

of which sugars17 g

Protein37 g

Salt3.7 g

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

Instructions

a) Put a large saucepan of water with 0.5 tsp of salt on to boil for the pasta. b) Roughly chop the parsley (stalks and all). c) Peel and grate the garlic (or use a garlic press).

a) Heat a splash of oil in a large frying pan on medium-high heat. b) Sausage meat to the pan and cook until it starts to brown, 4-5 mins. c) Break it up with a wooden spoon as it cooks.

a) Meanwhile, add the pappardelle to your pan of boiling water. b) Cook the pasta until it is 'al dente', about 10 mins. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

a) Add the garlic and a pinch of chilli flakes to the pan with the sausage meat. Tip: Some like it hot, but if that's not you then go easy on the chilli flakes!

a) Add the chopped tomatoes and tomato puree to your sausage mixture. b) Stir together and simmer for 5 mins. c) After 5 mins add the spinach in, a handful at a time and stir it in. d) Cook until the spinach has wilted and the sauce has thickened, another 2-3 mins. Tip: Add a sprinkle of sugar too (if you have some) It will really lift the flavour of the tomatoes.

a) Once cooked, drain the pasta in a colander, pop back in the pan and drizzle over a little olive oil to stop it sticking together. b) Add the pasta to your ragu along with half of the parsley. Season to taste with salt and pepper. c) Serve on plates and top with the remaining parsley and the hard Italian cheese. Buon appetito!