Name: Pork ragu pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 375 gram packet fettuccine; 2 tablespoon olive oil; 200 gram cup mushrooms, sliced; 1 onion, chopped; 2 garlic cloves, finely chopped; 1 teaspoon fennel seeds; 1 long red chilli, finely sliced (optional); 1/2 cup white wine; 800 gram can diced tomatoes; 2 cup leftover pulled pork; 1/3 cup cream; basil leaves, grated parmesan, to serve

Pork ragu pasta

Serves 6

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

375 gram packet fettuccine

2 tablespoon olive oil

200 gram cup mushrooms, sliced

1 onion, chopped

2 garlic cloves, finely chopped

1 teaspoon fennel seeds

1 long red chilli, finely sliced (optional)

1/2 cup white wine

800 gram can diced tomatoes

2 cup leftover pulled pork

1/3 cup cream

basil leaves, grated parmesan, to serve

Method

1.Cook pasta in a saucepan of boiling, salted water, following packet instructions. Drain and return to pan.

2.Meanwhile, heat oil in a large frying pan on high. Sauté mushrooms and onion 4-5 minutes, until onion is tender and mushrooms are lightly golden. Add garlic. fennel seeds and chili. Cook, stirring, 30 seconds, until fragrant.

3.Add wine to pan, stirring to deglaze. Cook 1 minute. until almost evaporated. Mix in tomatoes and bring to the boil. Reduce heat to medium. Simmer 5-6 minutes, until reduced by one-third.

4.Stir pork and cream into tomato mixture. Simmer 2-3 minutes, stirring, to heat through.

5.Toss pork sauce through hot pasta. Season to taste. Serve topped with basil leaves and grated parmesan.

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Ingredients

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