Easy Peasy Beef and Veggie 'Nduja Bolognese

Medium Spice

High Protein

with Linguine, Spinach, Cheese and Wild Rocket

15 min

Difficulty: 1/3

Italian

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

Wheat

Cereals containing gluten

Milk

Egg

Utensils

Kettle

Large Saucepan

Pan

Tags

Medium Spice

Mediterranean

Super Quick

Pasta-noodles

High Protein

Ingredients

British Beef Mince

240 grams

Linguine

180 grams

Vegan ‘Nduja

20 grams

Tomato Passata

1 carton(s)

Chicken Stock Paste

10 grams

Grated Hard Italian Style Cheese

20 grams

Baby Spinach

40 grams

Wild Rocket

20 grams

Tomato Ketchup

1 tbsp

Sugar

1 tsp

Water for the Sauce

100 milliliter(s)

Preparation

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 ½ 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 of the mince.
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. 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. Stir it into the mince.
Share out between your serving bowls.
Top with a handful of rocket, drizzle a little oil over the leaves to finish.