The quantities provided above are averages only.
240 grams
Beef and Pork Mince
10 grams
Sage
2 unit(s)
Garlic
1 unit(s)
Onion
1 sachet(s)
Beef Stock
60 grams
Baby Spinach
1 unit(s)
Grated Italian Style Hard Cheese
180 grams
Dried Rigatoni
110 grams
Creme Fraiche
2 sachet(s)
Paprika
1 sachet(s)
Dried Oregano
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
Pick the sage leaves from their stalks (discard the stalks). Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large pan on medium-high heat.
Once hot, add the sage leaves in a single layer. Fry until crispy, 1-2 mins.
Transfer to a plate lined with kitchen paper.
Return the pan to a medium-high heat with a drizzle of oil if needed.
Once hot, add the onion, paprika, oregano, beef and pork meat. Fry until everything's browned, 5-6 mins.
Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. The mincet is cooked when no longer pink in the middle.
Add the garlic to the pan and cook for 1 min.
Stir in the stock, spinach and creme fraiche and bring to the boil, then turn the heat down and cook until the spinach is wilted and the sauce has slightly thickened, 3-4 mins.
Once thickened, stir through the cooked rigatoni. Add a splash of water if it's a little too thick.Season to taste with salt and pepper.
When your pasta is ready share between your bowls.
Scatter over the Italian hard cheese and crumble the crispy sage over the top to finish.