Porky Linguine
with Spinach and Cheese
A customer favourite, this Porky Linguine is a tried-and-tested recipe that always wins with a crowd.
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.
Ingredients
240
British Pork Mince
1
Mixed Herbs
180
Linguine
(Contains Cereals containing gluten)
15
Worcester Sauce
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes with Onion and Garlic
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
40
Baby Spinach
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
½
Sugar for the Sauce
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the pork mince and fry until browned, 5-6 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 mince.
c) Sprinkle over the mixed herbs and cook, stirring, for 1 min more.
a) Meanwhile, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, add the Worcester sauce to the pork and allow to bubble away until evaporated, 30 secs.
b) Stir in the chopped tomatoes, red wine jus paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash more water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) When the sauce has thickened, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.
a) Toss the cooked linguine through the sauce along with half the hard Italian style cheese (if it's easier, transfer everything to the pasta saucepan to combine).
b) Taste and season with salt and pepper if needed.
a) Share the porky linguine between your bowls and finish with a sprinkle of the remaining hard Italian style cheese.
Enjoy!
