Tangy ragout

Tangy ragout

Author: Jennie Milsom

Photographer: Melanie Jenkins

Serves: 4

Time to make: 15 mins , plus time to make savoury mince

Ingredients

More weights & measures

300g pasta
1 quantity Savoury mince
½ cup red wine
2 x 400g can tomatoes
2 tablespoons capers, drained, rinsed
large handful baby spinach
small handful basil, roughly torn

Instructions

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1 Cook pasta in a large pan of boiling, salted water following packet instructions. Drain.

2 Meanwhile, put savoury mince into a large frying pan and cook, stirring, for 5 minutes until hot. Add wine, bring to the boil, then simmer for 2-3 minutes until almost evaporated.

3 Add tomatoes and capers. Stir well. Cook for 5 minutes until bubbling and slightly thickened.

4 Toss spinach and basil through pasta. Divide among 4 bowls and serve immediately.

HFG tip

You can also use the savoury mince base in these recipes:

Kumara-top pie
Refreshing noodle salad
Fragrant curry

Nutrition Info (per serve)

Calories 543 cal

Kilojoules 2270 kJ

Protein 32 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 65 g

Sugar 10 g

Dietary fibre 6 g

Sodium 650 mg

Calcium 130 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.