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Spooky Spaghetti
Spooky Spaghetti

Spooky Spaghetti

with Beetroot and Pork Ragu

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Trick or treat yourself with our spoo-ooo-ky spaghetti. Our ghoulish goulash is the perfect recipe to warm your bones as the nights turn a little colder. Happy Halloween!

Preparation Time30 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 pack(s)

Cooked Beetroot

250 grams

Pork Mince

1 pot(s)

Smoked Paprika

1 pinch

Chilli Flakes

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

KNORR Chicken Stock

200 grams

Wheat Spaghetti


1 bunch(es)

Flat Leaf Parsley

1 block(s)

Cheddar Cheese


1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3686 kJ
Energy (kcal)881 kcal
Fat25.0 g
of which saturates12.0 g
Carbohydrate103 g
of which sugars29.0 g
Protein55 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle, we will use it for the wheat pasta later. Halve, peel and thinly slice the onion. Coarsely grate the beetroot. TIP: Wear rubber gloves to prevent staining your hands!


Heat a splash of oil in a large frying pan on high heat. Once hot, pop the onion and pork mince into the pan. Season with salt and pepper. Cook until the mince is beginning to brown and the onion starting to soften, 3-5 mins, breaking up the pork mince with a wooden spoon as it cooks. Pour the boiled water into a large saucepan with a good pinch of salt. Bring back to the boil on high heat.


Add the smoked paprika and a pinch of chilli flakes (careful they're hot!) to the pork as it cooks. Mix well and cook for 30 seconds. Stir in the grated beetroot, chopped tomatoes, water for the goulash (see ingredients for amount) and the chicken stock pot. Bring to the boil, stir to dissolve the stock then reduce the heat to simmer until the sauce has thickened, 8 - 10 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle.


Pop the wheat spaghetti into the saucepan. Stir and boil for 8 mins then drain into a colander. Return to the pan off the heat, drizzle with a little oil and season with a pinch of salt and pepper. Turn your grill on to high.


Meanwhile, roughly chop the parsley (stalks and all). Grate the cheddar cheese. Once the sauce is nice and thick, mix in half the parsley, taste and season with salt and pepper if necessary. Add the wheat spaghetti to the sauce and stir to combine. Transfer the saucy wheat pasta into an ovenproof dish and sprinkle over both the cheeses and the remaining parsley. Pop under the grill until the cheese has melted and the top is turning golden, 3-5 mins.


Once your goulish ghoulash bake is out of the oven, serve into big bowls and dig in! HAPPY HALLOWEEN!