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WEEK 43 CHOPPED TOMS Porky Pappardelle

WEEK 43 CHOPPED TOMS Porky Pappardelle

with Spinach
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
785 kcal
Protein
: 
42.8g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Barley
  • 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

7.5 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

1 pot(s)

Dried Italian Herbs

100 grams

Baby Spinach

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

200 grams

Pappardelle

(Contains: Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes

240 grams

British Pork Mince

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)3286 kJ
Energy (kcal)785 kcal
Fat33.5 g
of which saturates13.7 g
Carbohydrate75.8 g
of which sugars15.4 g
Dietary Fibre9.3 g
Protein42.8 g
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Fry the pork
1

Bring a large saucepan of water to the boil over high heat with 0.5 tsp of salt.

Heat a drizzle of oil in a large frying pan on high heat and add the pork. Cook until browned, 2-3 mins. Break it up with a spoon as it cooks.

Sprinkle over the Italian herbs and cook, stirring, for another minute.

Cook the pasta
2

Add the pappardelle to the saucepan of boiling water and cook until tender, 10 mins.

When cooked, drain in a colander and drizzle with a little oil to stop it sticking together.

Make the sauce
3

Meanwhile add the Worcester sauce to the pork (see ingredients for amount) and allow to bubble away until evaporated.

Stir in the finely chopped tomatoes, red wine stock pot, water (see ingredients for amount) and a pinch of sugar (if you have any).

Bring to the boil, stirring to dissolve the stock pot, then reduce the heat to medium and simmer rapidly until the sauce is thick and tomatoey, 5-6 mins.

TIP: Add a splash more water if it gets too thick.

Wilt the spinach
4

When the sauce is cooked, stir in the spinach a handful at a time to wilt, 2-3 mins.

Finish up
5

Toss the drained pappardelle through the sauce along with half the hard Italian cheese (if it's easier, transfer everything to the pasta saucepan to combine).

Taste and season with salt and pepper if needed.

Serve
6

Serve the porky pappardelle in bowls finished with a sprinkle of the remaining hard Italian cheese.

Enjoy!

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