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Spicy Pork and Spinach Ragu
Spicy Pork and Spinach Ragu

Spicy Pork and Spinach Ragu

with Pappardelle and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Spicy Pork and Spinach Ragu in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
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

1

Flat Leaf Parsley

2

Garlic Clove**

225

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

200

Pappardelle

(Contains: Cereals containing gluten)

1

Chilli Flakes

Red Chilli Flakes

1

Finely Chopped Tomatoes with Onion and Garlic

30

Tomato Puree

100

Baby Spinach

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Nutritional information

Energy (kcal)939 kcal
Energy (kJ)3931 kJ
Fat38.8 g
of which saturates15.7 g
Carbohydrate103.4 g
of which sugars19.2 g
Protein49.3 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Grill Pan
Bowl
Colander

Instructions

Get Prepped
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pappardelle.
b) Peel and grate the garlic (or use a garlic press).

Fry the Sausage Meat
2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Add the sausage meat to the pan and cook until it starts to brown, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat.

Cook the Pasta
3

a) Meanwhile, add the pappardelle to your pan of boiling water and bring back to the boil.
b) Cook until tender, 10 mins.

Garlic Time
4

a) While the pasta cooks, add the garlic and the chilli flakes to the pan with the sausage meat. TIP: Add less chilli if you don't like too much heat. IMPORTANT: The mince is cooked when no longer pink in the middle.

Simmer the Sauce
5

a) Add the chopped tomatoes, chicken stock paste, sugar (see ingredients for amount) and tomato puree to the pan.
b) Stir together and simmer until slightly thickened, 5-6 mins.
c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Finish and Serve
6

a) Once cooked, drain the pappardelle in a colander.
b) Add the cooked pasta to the sauce and stir in half the hard Italian style cheese. Taste and season with salt and pepper if needed.
c) Serve the spicy pork ragu in bowls. Sprinkle over the remaining cheese to finish. Enjoy!

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