with Spaghetti, Mushrooms and Cheese
Who'd have thought it would be possible to whip up a ragu in 20 mins? Herby oregano sausage meat provides the rich base flavours for this delicious quick-fix recipe.
Allergens
Utensils
Tags
British Pork and Oregano Sausage Meat
225 grams
Sliced Mushrooms
120 grams
Spaghetti
180 grams
Finely Chopped Tomatoes with Onion and Garlic
1 carton(s)
Chicken Stock Paste
10 grams
Tomato Puree
30 grams
Chilli Flakes
1 pinch
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
40 grams
Sugar
0.5 tsp
- Boil a full kettle.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the sausage meat and mushrooms, 4-5 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, pour the boiled water into a saucepan with ¼ tsp salt on high heat.
- Boil the spaghetti, 8 mins.
- Next, add the chopped tomatoes, chicken stock paste, sugar (see pantry), tomato puree and chilli flakes (add less if you'd prefer it milder).
- Stir together. Simmer, 5-6 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins. IMPORTANT: Cook so there's no pink in the middle.
- Once cooked, add the spaghetti to the sauce.
- Stir in half the hard Italian style cheese. Taste and season with salt and pepper if needed.
- Serve the pasta in bowls. Sprinkle with the remaining cheese.
3368
kJ
Energy (kJ)
805
kcal
Energy (kcal)
28
g
Fat
12.5
g
of which saturates
90.5
g
Carbohydrate
19
g
of which sugars
8.7
g
Dietary Fibre
39.9
g
Protein
5.14
g
Salt
