Simple Pork Ragù
with Spinach and Roasted Sweet Peppers
Tonight's main course is a simple but rich sauce based on pork and sweetened with roasted peppers to create a restaurant-worthy plate of pasta.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
160 g
Sweet Bell Pepper
1 unit
Crushed Tomatoes
170 g
Spaghetti
(Contains Wheat)
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Beef Broth Concentrate
½ tsp
Garlic Salt
Not included in your delivery
1 tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups warm water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch slices. Add peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast peppers in the middle of the oven, stirring halfway through, until tender, 14-16 min.
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat.Season pork with salt and pepper, to taste.
Meanwhile, add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
Add crushed tomatoes, broth concentrate, half the garlic salt (use all for 4 ppl) and 1 tsp (2 tsp) sugar to the pan with pork.Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 6-8 min.
Add roasted peppers, spinach, ragù sauce and reserved pasta water to the pot with spaghetti. Stir until spinach wilts, 1-2 min.Season pepper, to taste.
Divide spaghetti between bowls.Sprinkle Parmesan over top.
