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Spiced Pork Ragu

with peas, cheese and buttery mash

This pork mince ragu is a crowd-pleaser that's comforting and intriguing all at once. It's super simple to make, and the flavours are suited to picky palates too.

Tags:
Protein Rich
Allergens:
Barley
Wheat
Milk
Soya
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 unit(s)

Onion

240 grams

Pork Mince

2 unit(s)

Garlic

2 sachet(s)

Central American Style Spice Mix

1 pack(s)

Passata

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

50 grams

Grated Cheese

(Contains Milk)

120 grams

Peas

1 sachet(s)

Worcester Sauce

(Contains Soya)

60 grams

Baby Spinach

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Sugar

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Milk (Optional)

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Nutrition Values

Energy (kJ)3071 kJ
Energy (kcal)734 kcal
Fat25.7 g
of which saturates11.6 g
Carbohydrate84 g
of which sugars19.7 g
Dietary Fiber2.3 g
Protein41.9 g
Cholesterol0 mg
Salt2.84 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Potato Masher
Colander
Pot with Lid

Instructions

Make the Mash
1
  • Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and pop back in the pot (off the heat). 
  • Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Fry the Mince
2
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Place a large pan over medium-high heat (no oil).
  • Once the pan is hot, fry the mince and onion until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
  • Use a spoon to break up the mince as it cooks. Season with salt and pepper.
Simmer the Sauce
3
  • Peel and grate the garlic (or use a garlic press).
  • Once the mince is browned, add garlic and Central American spice. Cook until fragrant, 30 secs.
  • Stir in passata, Worcester sauce, stock, ½ tsp sugar and 75ml water (double both for 4p).
  • Bring to the boil, then lower the heat and simmer until thickened, stirring occasionally, 5-6 mins.
  • Add the peas and spinach and cook until wilted and warmed through, 1 min. Season to taste with salt and pepper.
4
  • When everything is ready, add a dollop of buttery mash to one side of each bowl.
  • Spoon a helping of spiced pork ragu alongside.
  • Finish with a scattering of cheese.