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Double Beef and Pork Linguine Bolognese

Double Beef and Pork Linguine Bolognese

with balsamic salad
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
1275 kcal
Protein
: 
70.4g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
  • Cereals containing gluten
  • Wheat
  • Milk
  • May contain traces of allergens
  • Soya
  • Mustard
Serving amount

2 unit(s)

Garlic

1 sachet(s)

Beef Stock

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

40 grams

Salad Leaves

50 grams

Grated Cheese

(Contains: Milk May be present: Milk)

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

480 grams

Beef and Pork Mince

Not included in your delivery

¼ tsp

Sugar

1 tbsp

Oil

to taste

Sugar

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

Energy (kJ)5336 kJ
Energy (kcal)1275 kcal
Fat72.5 g
of which saturates30.9 g
Carbohydrate82.8 g
of which sugars15.8 g
Dietary Fiber5.7 g
Protein70.4 g
Salt3.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Colander

Cooking steps

Cook the Pasta
1
  • Boil a large pot of salted water for the pasta.
  • When boiling, add the pasta 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.

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Mince
2
  • Meanwhile, place a pan over medium-high heat (without oil).
  • Peel and grate the garlic (or use a garlic press).
  • Once the pan is hot, add the mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
  • Add the garlic (with a drizzle of oil if necessary) and cook, stirring, until fragrant, 1 min.
Simmer the Sauce
3
  • When the garlic is fragrant, add the stock, chopped tomatoes, ¼ tsp sugar (per 2P) and 100ml water (per 2P) to the pan.
  • Bring to the boil then reduce to a simmer.
  • Cook until thickened, stirring occasionally, 10-12 mins. IMPORTANT: Mince is safe to eat when no longer pink in the middle.

TIP: Add a splash of water to the sauce if it becomes too dry.

Start the Salad
4
  • Meanwhile, in a salad bowl, combine the balsamic vinegar, 1 tbsp oil (per 2P) and a pinch of sugar.
  • Mix well to combine.
  • Just before serving, toss the salad leaves through the dressing.
Finishing Touches
5
  • When everything is ready, add the drained linguine to the sauce in the pan.
  • Toss until coated in the sauce and warmed through, 1 min.
  • Season to taste with salt and pepper.
Garnish and Serve
6
  • Share the linguine between your bowls.
  • Top with a sprinkling of cheese.
  • Serve the balsamic salad alongside.
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