| 60 |
| Serves: people |
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INGREDIENTS
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INSTRUCTIONS
- Place a very large pan of salted water on a high heat and bring it to the boil.
- TURN THE OVEN ON TO 190˚C/170˚C fan/Gas 5
- Peel and bash the garlic. Remove the thyme leaves from the sprigs, wash and roughly chop.
- 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.
- 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.
- Turn the heat down and simmer for about 15 minutes or until the sauce is smooth and velvety.
- 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.
- If you are making your own béchamel sauce , do it while the meat sauce and spinach are cooking,
- Remove the garlic from the meat sauce. Stir in the spinach, along with its cooking liquid. Taste and adjust the seasoning.
- Put the tagliatelle into the boiling water and cook for 2-3 minutes.
- 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.
- Place in the oven for 15 minutes until it the parmesan has melted Serve immediately.
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