Baked tagliatelle with spinach and ground pork Recipe
A quick alternative to lasagne that everyone will love
Ingredients
- 1kg fresh tagliatelle
- 500g ground pork (preferably free range 8% fat)
- 1 tablespoon fresh thyme leaves
- 500ml béchamel sauce
- 1 clove garlic
- 2 x 400g tins chopped tomatoes
- 2 tablespoons olive oil
- 100ml white wine
- 500g frozen whole leaf spinach
- A grating of nutmeg
- 4 tablespoons grated parmesan
- Sea salt
Directions
- BOIL - Place a very large pan of salted water on a high heat and bring it to the boil.
- TURN THE OVEN ON TO 190ËC/170ËC FAN/GAS 5
- PREP - Peel and bash the garlic. Remove the thyme leaves from the sprigs, wash and roughly chop.
- BROWN - Warm the olive oil in a medium pan. Add the garlic clove and cook for 2-3 minutes until golden. Add the ground pork and thyme leaves and let it cook, stirring frequently, for about 10 minutes or until the meat has browned.
- BUBBLE - Add a generous grate of nutmeg to the meat and pour in the wine. Let it bubble for a couple of minutes, then add the tomatoes. Stir well and season with a pinch of salt.
- SIMMER - Turn the heat down and simmer for about 15 minutes or until the sauce is smooth and velvety.
- HEAT - Meanwhile, put the frozen spinach in a pan with a little water. Cover the pan with a lid and cook over a low heat for 8-10 minutes. Check regularly to prevent burning. If the liquid dries up, add some warm water.
- SAUCE - If you are making your own béchamel sauce, do it while the meat sauce and spinach are cooking.
- COMBINE - Remove the garlic from the meat sauce. Stir in the spinach, along with its cooking liquid. Taste and adjust the seasoning.
- BOIL - Put the tagliatelle into the boiling water and cook for 2-3 minutes.
- ASSEMBLE - Pour two ladles of the spinach and meat sauce and a ladle of béchamel sauce into a very large oven dish. Stir to mix. Drain the pasta, but not too thoroughly, and return to the cooking pan. Dress with a couple of ladles of the meat and spinach sauce and 1 tablespoon of parmesan. Tip the dressed pasta into the oven dish, fluff it up with a fork and cover with the remaining meat sauce. Finish with the remaining béchamel sauce and more grated parmesan.
- BAKE - Place in the oven for 15 minutes until it the parmesan has melted Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 8 servings | |
| Calories 705 | |
| Calories from Fat 179 | 25% |
| Total Fat 20.07g | 25% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 164mg | 7% |
| Potassium 694mg | 20% |
| Total Carbs 96.62g | 26% |
| Dietary Fiber 5.8g | 19% |
| Sugars 3.88g | 3% |
| Protein 30.82g | 49% |
