Porky Tagliatelle
Porky Tagliatelle
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Pork Mince | 500 | grams |
| Dried Italian Herbs | 5 | tsp |
| Tagliatelle | 400 | grams |
| Vegetarian Worcester Sauce | 2 | tbsp |
| Finely Chopped Tomatoes with Onion and Garlic | 2 | pack(s) |
| Red Wine Stock Pot | 2 | unit(s) |
| Water | 100 | milliliter(s) |
| Baby Spinach | 2 | bag(s) |
| Hard Italian Cheese | 80 | grams |
Instructions
Instruction
a) Bring a saucepan of water to the boil over high heat with a good pinch of salt. b) Heat a frying pan on high heat (no oil) and add the pork. Cook, breaking up with a spoon, until just browned, 3-4 mins. c) Sprinkle over the Italian herbs and cook, stirring, for another minute.
Instruction
a) Add the tagliatelle to the saucepan of boiling water and cook for 6 mins. b) When cooked, drain in a colander and drizzle with a little oil to stop it sticking together.
Instruction
a) Meanwhile add the Worcester sauce to the pork and allow to bubble away for a few seconds. b) Stir in the finely chopped tomatoes, stock pot, water (see ingredients for amount) and a pinch of sugar (if you have some), bring to the boil then reduce the heat to medium and simmer briskly until the sauce is thick and tomatoey, 5-6 mins. c) TIP: Add a splash more water if it gets too thick.
Instruction
a) When the sauce has thickened, stir in the spinach a handful at a time to wilt.
Instruction
a) Toss the tagliatelle through the sauce along with half the hard Italian cheese (if it's easier, transfer everything to the pasta saucepan to combine). b) Taste and season with salt and pepper if needed.
Instruction
a) Serve the porky tagliatelle in bowls finished with a sprinkle of the remaining hard Italian cheese.
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 1618 | kcal |
| Protein | 94 | g |
Allergens
Gluten, Milk