Easy Peasy Burrata, Beef and Vegan ‘Nduja Bolognese with Linguine, Spinach and Cheese | Prepped in 15 Minutes
This take on a classic Italian Bolognese sauce brings together beef and pork mince with the spicy, umami-packed vegan ‘Nduja for a rich and flavorful pasta dish. If you’ve ever wondered the best way to serve a creamy burrata, look no further. It’s a perfect weeknight indulgence! View the original recipe here.
Ingredients (2 servings)
- British Beef and Pork Mince (240g)
- Linguine (180g) (Contains wheat)
- Vegan ‘Nduja (½ sachet)
- Tomato Passata (1 carton)
- Chicken Stock Paste (10g)
- Grated Hard Italian Style Cheese (20g) (Contains milk, egg)
- Baby Spinach (40g)
- Burrata (125g) (Contains milk)
Pantry Items
- Tomato Ketchup (1 tbsp)
- Sugar (1 tsp)
- Water for the Sauce (100ml)
Allergens
Contains wheat, milk, and egg.
Step-by-Step Instructions
- Get Started: Boil a full kettle. Heat a frying pan over medium-high heat (no oil). Once hot, fry the beef and pork mince for 5-6 minutes, breaking it up as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat.
- Cook the Pasta: Pour the boiling water into a saucepan, add ½ tsp salt, and bring to a boil. Add linguine and cook for 12 minutes until al dente.
- Flavour Time: Drain excess fat from the mince. Season with salt and pepper. Stir in the vegan ‘Nduja (adjust to taste), passata, chicken stock paste, tomato ketchup, sugar, and water. Bring to the boil, then reduce the heat and simmer for 3-4 minutes. Meanwhile, drain the burrata and halve it carefully.
- Finish & Serve: Stir the cheese and spinach into the sauce in handfuls, allowing it to wilt for 1-2 minutes. Season to taste. Drain the cooked linguine and stir it into the sauce. Divide between serving bowls and top with the burrata halves.
Chef’s Tip
For an extra rich sauce, add a knob of butter before serving.
Nutritional Information (per serving)
- Energy: 912 kcal
- Fat: 44.3g (Saturated: 18.7g)
- Carbohydrates: 78g (Sugars: 13g)
- Protein: 47.3g
- Fiber: 4.9g
- Salt: 2.67g
