Name: Pork ragu pasta
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 1 large brown onion, finely chopped; 1 medium carrot, finely chopped; 2 stalks celery, finely chopped; 3 rindless bacon rashers, finely chopped; 2 clove garlic, crushed; 700 gram pork mince; 3/4 cup dry red wine or beef stock; 700 gram bottle passata (italian tomato sauce); 1 bay leaf; 375 gram cooked fettucine, to serve; shaved parmesan, to serve

Pork ragu pasta

Stir it up, Italian special pasta - Pork Ragu

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Serves 4

Prep

10M

Cook

Total

1H 10M

Ingredients

2 tablespoon vegetable or olive oil

1 large brown onion, finely chopped

1 medium carrot, finely chopped

2 stalks celery, finely chopped

3 rindless bacon rashers, finely chopped

2 clove garlic, crushed

700 gram pork mince

3/4 cup dry red wine or beef stock

700 gram bottle passata (italian tomato sauce)

1 bay leaf

375 gram cooked fettucine, to serve

shaved parmesan, to serve

Method

1.Heat oil in a large, heavy-based saucepan over moderate heat; cook onion, carrot, celery, bacon and garlic 5 minutes, stirring constantly, until onion softens.

2.Add mince; cook, stirring with a wooden spoon to break up lumps, 5 minutes, or until browned.

3.Stir in wine or stock, passata and bay leaf; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, 45 minutes, or until sauce thickens slightly. Season with salt and pepper; remove bay leaf.

4.Place hot pasta in bowls; top with ragu and parmesan. Serve immediately.

No passata? Use 400g can diced tomatoes mixed with 1/3 cup tomato paste and 1/3 cup stock.
Note

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