- 700g pork shoulder, well-trimmed and diced
- 2 tablesp. rapeseed or olive oil
- Salt and freshly ground black pepper
- 1 onion, peeled and finely chopped
- 1 celery stick, finely chopped
- 1 carrot, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 150ml red or white wine
- 1 tablesp. tomato purée
- 2 x 400g tins chopped tomatoes
- 1 bay leaf
- To serve:
- 300g tagliatelle, cooked as per packet instructions
- A little mature cheddar cheese, grated
- Parsley leaves, chopped
- Green salad
Pork Ragu with Tagliatelle
6 people
2 h
Nutrition per serving
-
kcal581kg
-
protein33g
-
total fat50g
-
saturates8.1g
-
iron2.8mg
-
carbs45g
Ingredients
Main
- 700g pork shoulder, well-trimmed and diced
- 2 tablesp. rapeseed or olive oil
- Salt and freshly ground black pepper
- 1 onion, peeled and finely chopped
- 1 celery stick, finely chopped
- 1 carrot, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 150ml red or white wine
- 1 tablesp. tomato purée
- 2 x 400g tins chopped tomatoes
- 1 bay leaf
- To serve:
- 300g tagliatelle, cooked as per packet instructions
- A little mature cheddar cheese, grated
- Parsley leaves, chopped
- Green salad
Method
Copy TextPreheat the oven to Gas Mark 3, 160°C (320°F).
To cook: Heat a little oil in a large oven proof casserole over a medium heat. Season the meat then brown it in batches. Set aside while you cook the vegetables.
Heat a little more oil in the casserole then add the onion, celery and carrot and cook for about 5 minutes, stirring occasionally, then add the garlic and stir through. Add back the meat then add the wine and the tomato purée, bring to the boil and allow to simmer for a couple of minutes. Then add the tins of tomatoes and the bay leaf and bring back to the boil. Cover and place in the oven.
Cook for 1½ hours until the pork is falling part. Remove from the oven, taste and season. Remove the bay leaf.
To Serve: Spoon the ragu over the pasta, mix well. Sprinkle over some chopped parsley and grated cheese. Serve with a green salad.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven to Gas Mark 3, 160°C (320°F).
To cook: Heat a little oil in a large oven proof casserole over a medium heat. Season the meat then brown it in batches. Set aside while you cook the vegetables.
Heat a little more oil in the casserole then add the onion, celery and carrot and cook for about 5 minutes, stirring occasionally, then add the garlic and stir through. Add back the meat then add the wine and the tomato purée, bring to the boil and allow to simmer for a couple of minutes. Then add the tins of tomatoes and the bay leaf and bring back to the boil. Cover and place in the oven.
Cook for 1½ hours until the pork is falling part. Remove from the oven, taste and season. Remove the bay leaf.
To Serve: Spoon the ragu over the pasta, mix well. Sprinkle over some chopped parsley and grated cheese. Serve with a green salad.
