Porky Pappardelle

Updated at: Thu, 17 Aug 2023 03:53:47 GMT

Step 1

Bring a large saucepan of water to the boil over high heat with ½ tsp of salt.

Step 2

Heat a drizzle of oil in a large frying pan on high heat and add the pork.

Step 3

Cook until browned, 2-3 mins. Break it up with a spoon as it cooks.

Step 4

Drain any excess fat from the mince.

Step 5

IMPORTANT: Wash your hands after handling raw mince.

Step 6

The mince is cooked when no longer pink in the middle.

Step 7

While the pork cooks, halve, peel and thinly slice the onion.

Step 8

Peel and grate the garlic (or use a garlic press).

Step 9

Add the pappardelle to the saucepan of boiling water and cook until tender, 10.mins.

Step 10

When cooked, drain in a colander and drizzle with a little oil to stop it sticking together.

Step 11

Once the pork has browned, stir in the onion and cook until softened, 3-4 mins.

Step 12

Add the garlic and Italian herbs. Stir and cook for 1 min.

Step 13

Meanwhile, add the Worcester sauce to the pork and allow to bubble away until evaporated.

Step 14

Stir in the finely chopped tomatoes, red wine stock paste, water and sugar (see ingredients for both amounts).

Step 15

Bring to the boil, stir to combine then reduce the heat to medium and simmer rapidly until the sauce is thick, 5-6 mins.

Step 16

TIP: Add a splash more water if it gets too thick.

Step 17

When the sauce is cooked, stir in the spinach a handful at a time until wilted, 2-3 mins.

Step 18

Toss the drained pappardelle through the sauce along with half the hard Italian style cheese (if it's easier, transfer everything to the pasta saucepan to combine).

Step 19

Taste and season with salt and pepper if needed.

Step 20

Serve the porky pappardelle in bowls finished with a sprinkle of the remaining hard Italian style cheese.

Step 21

Enjoy!

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