with Linguine, Spinach, Cheese and Wild Rocket
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 Mince
240 grams
Linguine
180 grams
Vegan ‘Nduja
0.5 sachet(s)
Tomato Passata
1 carton(s)
Chicken Stock Paste
10 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
20 grams
Wild Rocket
20 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 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 for amount - 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.
- Top with a handful of a rocket, drizzle a little oil over the leaves to finish.
Enjoy!
2853
kJ
Energy (kJ)
682
kcal
Energy (kcal)
21.1
g
Fat
9.4
g
of which saturates
77.4
g
Carbohydrate
11.8
g
of which sugars
5.6
g
Dietary Fibre
43.7
g
Protein
2.34
g
Salt
with Linguine, Spinach, Cheese and Wild Rocket
with Linguine, Spinach, Cheese and Wild Rocket
