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

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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