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Herby Pork Ragu

Herby Pork Ragu

with Pappardelle and Cheese

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Sausage meat is a lazy cook's best friend. It's already packed full of flavour so you can have a tasty dinner on the table in no time. Here it's incorporated into a tomatoey ragu that goes fabulously with wide ribbons of parpadelle pasta.

Allergens:MilkEggCereals containing glutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

50 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

200 grams

Pappardelle

(ContainsCereals containing gluten)

2 unit(s)

Garlic Clove

1 unit(s)

Red Onion

1 bunch(es)

Flat Leaf Parsley

1 sachet

Chicken Stock Powder

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

225 grams

Pork and Oregano Sausage Meat

(ContainsSulphites)

Not included in your delivery

1 tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3340 kJ
Energy (kcal)798 kcal
Fat29.0 g
of which saturates13.0 g
Carbohydrate90 g
of which sugars21.0 g
Protein38 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Garlic Press
Frying Pan
Colander
Instructionsarrow up iconarrow up icon
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1

Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

2

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the sausage meat to the pan and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat.

3

Add the onion to the sausage and cook until softened, 4-5 mins, stirring occasionally. Add the garlic, then stir and cook until fragrant, 1 min. Stir in the tomato puree and cook for a further 2 mins.

4

Pour the chopped tomatoes, chicken stock powder and sugar (see ingredients for amount) into the pan. Stir together and bring to a simmer. Allow to cook until reduced and thickened, 12-15 mins. Season to taste with salt and pepper. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

5

While the ragu simmers, add the pappardelle (see ingredients for amount) to the boiling water and bring back to the boil. Cook until tender, 10 mins. Once cooked, drain the pasta in a colander and drizzle over a little olive oil to stop it sticking together.

6

Add the cooked pasta to the ragu and stir through half the parsley and half the grated hard Italian style cheese. Toss together. TIP: Add a splash of water if it looks dry. Share between your bowls and top with the remaining parsley and cheese. Enjoy!