Pork Ragu
Servings: 4
This Pork Ragu is a quick and easy pasta sauce and is a delicious variation to the typical spaghetti bolognese. This flavour combination is lovely with turkey mince too.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion/s – finely diced
- 600 g free-range pork mince
- 3 clove/s garlic – finely diced
- 2 carrot/s – finely diced
- 1 bulb/s fennel – small & finely diced (optional if in season)
- 1 red chilli/s – seeds removed & finely diced
- ¼ bunch/s fresh thyme leaves - leaves stripped from stems and chopped (or 1 tsp dried)
- 120 ml red wine (½ cup)
- 250 ml stock or broth (1 cup)
- 400 g diced tinned tomatoes
- 2 tbsp tomato paste
- ½ tsp ground cinnamon
- Sea salt and freshly ground black pepper - to taste
- 300 g pasta - of your choice, I’ve used tagliatelle
To Serve
- ¼ bunch/s fresh parsley leaves - chopped
- 50 g parmesan cheese – grated & optional
Instructions
- Heat the olive oil in a large stainless steel pan over a medium high heat.
- Add the onion and saute until it starts to soften (but not brown).
- Add the pork mince and garlic and saute until it is cooked through.
- Add the carrots, fennel, chilli, thyme, wine, broth, tomatoes, tomato paste, cinnamon and seasoning and simmer for 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of water to the boil and add a pinch of sea salt. Cook the pasta to al dente.
- Once the pasta and sauce is cooked, drain the pasta and add to the sauce.
- Serve with the parsley and optional parmesan cheese.
Serve
- With salad
Make-ahead
- Make the sauce ahead and toss through the pasta to serve.
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge or freezer.