with Linguine, Spinach and Cheese
Originating from the city of Bologna in Italy, Bolognese sauce is also known as ragù alla Bolognese - a rich, meat-based tomato sauce to dress pasta or make a lasagne. In this recipe, we're combining it with veggie 'Nduja, a hot, umami blend of Calabrian chillies and peppers, that's completely meat-free but with all the same flavour.
Allergens
Utensils
Tags
British Beef and Pork Mince
240 grams
Linguine
180 grams
Vegan ‘Nduja
0.5 sachet(s)
Tomato Passata
1 carton(s)
Chicken Stock Paste
10 grams
Grated Hard Italian Style Cheese
20 grams
Baby Spinach
40 grams
Tomato Ketchup
1 tbsp
Sugar
1 tsp
Water for the Sauce
100 milliliter(s)
- Boil a full kettle.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef and pork mince, 5-6 mins. Break up the mince as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, when boiling, pour the water into a saucepan with 1/2 tsp salt on high heat.
- Boil the linguine, 12 mins.
- Once the mince is cooked, drain the fat. Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle.
- Stir in the veggie 'nduja (see ingredients, add less if you'd prefer things milder), passata, chicken stock paste, tomato ketchup, sugar and water for the sauce (see pantry for all three).
- Bring to the boil, then lower the heat and simmer, 3-4 mins.
- Next, stir in cheese and spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Season with salt and pepper.
- Once the pasta is cooked, drain and stir it into the mince.
- Share out between your serving bowls.
Enjoy!
3137
kJ
Energy (kJ)
750
kcal
Energy (kcal)
29.9
g
Fat
9.4
g
of which saturates
76.8
g
Carbohydrate
11.9
g
of which sugars
4.9
g
Dietary Fibre
41.1
g
Protein
2.41
g
Salt
with Linguine, Spinach, Cheese and Wild Rocket
with Linguine, Spinach, Cheese and Wild Rocket
with Linguine, Spinach, Cheese and Wild Rocket
