Herby Pork Ragu

Name: Herby Pork Ragu with Pappardelle and Cheese
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 50 Grated Hard Italian Style Cheese; 200 Pappardelle; 2 Garlic Clove; 1 Red Onion; 1 Flat Leaf Parsley; 1 Chicken Stock Powder; 1 Tomato Puree; 1 Finely Chopped Tomatoes with Onion and Garlic; 225 British Pork and Oregano Sausage Meat; 1 Sugar for the Sauce

with Pappardelle and Cheese

Recipe Development TeamPublished on November 25, 2021

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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:

Milk

•Egg

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

200

Pappardelle

(Contains: Cereals containing gluten)

Garlic Clove

Red Onion

Flat Leaf Parsley

Chicken Stock Powder

Tomato Puree

Finely Chopped Tomatoes with Onion and Garlic

225

British Pork and Oregano Sausage Meat

(Contains: Cereals containing gluten, Sulphites May contain traces of: Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)

Not included in your delivery

Sugar for the Sauce

Nutritional information

Energy (kJ)3340 kJ

Energy (kcal)798 kcal

Fat29 g

of which saturates13 g

Carbohydrate90 g

of which sugars21 g

Protein38 g

Salt4.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Chopping Board

•Knife

•Garlic Press

•Grill Pan

•Colander

Cooking Instructions and Tips

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).

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.

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.

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.

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.

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!