Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Energy
1832kj
435kcal
Pork Ragu with Spaghetti
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Try our mouth-watering pork ragu with spaghetti recipe for a quick and easy way to enjoy pork that tastes delicious.
This recipe is part of our healthy recipe collection, which contains many recipes that cost under £1.50 per head*.
Prep time: 10 mins
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
500g pack
pork mince (5% fat)
3
lean rashers dry cured bacon, chopped
2
garlic cloves, peeled and chopped
1 medium
onion, peeled and finely chopped
1 medium
carrot, peeled and finely chopped
1 medium
courgette, sliced
1 x 400g
can chopped tomatoes
2 tablespoons
prepared sun-dried tomato purée or paste
8
sun-dried tomatoes, chopped
300g
fresh spaghetti
To serve
Grated
Parmesan cheese
Fresh basil leaves
Method
Step 1
Place the pork mince, bacon, garlic and onion in a large non-stick saucepan over a low heat and cook for 2 minutes.
Step 2
Increase the heat and cook for 6 minutes or until browned. Add the carrot and courgette and cook for a further 2 minutes.
Step 3
Add the chopped tomatoes, sun-dried tomato purée or paste and sun-dried tomatoes. Bring to the boil and simmer for 20 minutes, stirring occasionally.
Step 4
Meanwhile, cook the spaghetti according to pack instructions, drain and divide between 4 plates; top with the ragu. Sprinkle with cheese and basil to garnish and serve.
Tips and Serving Suggestions
If preferred, use wholewheat or an alternative pasta shape to spaghetti.
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 06/11/2023; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on 5% mince
22%
Fat
14g
20%
Saturates
5g
25%
Sugars
11.6g
13%
Salt
1.42g
24%
% of an adult's Reference intake
Typical energy values per 100g:
482kJ,
114kcal,
3.7g fat,
1.3g saturates
Each serving provides:
37.9g Protein,
40.5g Carbohydrate,
6.4g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Place the pork mince, bacon, garlic and onion in a large non-stick saucepan over a low heat and cook for 2 minutes.
Step 2
Increase the heat and cook for 6 minutes or until browned. Add the carrot and courgette and cook for a further 2 minutes.
Step 3
Add the chopped tomatoes, sun-dried tomato purée or paste and sun-dried tomatoes. Bring to the boil and simmer for 20 minutes, stirring occasionally.
Step 4
Meanwhile, cook the spaghetti according to pack instructions, drain and divide between 4 plates; top with the ragu. Sprinkle with cheese and basil to garnish and serve.
Pork Ragu with Spaghetti
Ingredients
- 500g pack pork mince (5% fat)
- 3 lean rashers dry cured bacon, chopped
- 2 garlic cloves, peeled and chopped
- 1 medium onion, peeled and finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 medium courgette, sliced
- 1 x 400g can chopped tomatoes
- 2 tablespoons prepared sun-dried tomato purée or paste
- 8 sun-dried tomatoes, chopped
- 300g fresh spaghetti
To serve
- Grated Parmesan cheese
- Fresh basil leaves
Tips and Serving Suggestions
If preferred, use wholewheat or an alternative pasta shape to spaghetti. *Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 06/11/2023; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on 5% mince
Energy |
|
1832kj 435kcal |
|
22% |
Fat |
|
14g |
|
20% |
Saturates |
|
5g |
|
25% |
Sugars |
|
11.6g |
|
13% |
Salt |
|
1.42g |
|
24% |
% of an adult's Reference intake
Typical energy values per 100g: 482kJ,114kcal,3.7g fat,1.3g saturates
Each serving provides: 37.9g Protein,40.5g Carbohydrate,6.4g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Place the pork mince, bacon, garlic and onion in a large non-stick saucepan over a low heat and cook for 2 minutes.
Step 2
Increase the heat and cook for 6 minutes or until browned. Add the carrot and courgette and cook for a further 2 minutes.
Step 3
Add the chopped tomatoes, sun-dried tomato purée or paste and sun-dried tomatoes. Bring to the boil and simmer for 20 minutes, stirring occasionally.
Step 4
Meanwhile, cook the spaghetti according to pack instructions, drain and divide between 4 plates; top with the ragu. Sprinkle with cheese and basil to garnish and serve.
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