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Italian Recipes

Herby Pork Ragu

Herby Pork Ragu

Herby Pork Ragu

with Linguine and Cheese

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This Herby Pork Ragu is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Family Friendly

Allergens:

Sulphites

•Cereals containing gluten

•Milk

•Egg

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 15 minutes

DifficultyMedium

Ingredients

serving amount

1

Red Onion

2

Garlic Clove**

225

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

1

Finely Chopped Tomatoes with Basil

28

Red Wine Stock Paste

(Contains: Sulphites)

180

Linguine

(Contains: Cereals containing gluten)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1

Sugar for the Sauce

Nutritional information

Energy (kJ)3461 kJ

Energy (kcal)827 kcal

Fat27.9 g

of which saturates12.6 g

Carbohydrate100.3 g

of which sugars25.3 g

Protein37.5 g

Salt5.8 g

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

Utensils

•Garlic Press

•Large Saucepan

•Pan

•Colander

Cooking Instructions and Tips

Get Prepped

1

Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.

Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).

Fry the Sausage Meat

2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sausage meat and fry 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.

Build the Flavour

3

Add the chopped onion to the sausage meat and cook until softened, 4-5 mins, stirring occasionally.

Stir in the garlic, and cook until fragrant, 1 min.

Simmer the Ragu

4

Add the chopped tomatoes, red wine stock paste and sugar for the sauce (see pantry for amount) to the sausage meat, then stir together and bring to a simmer.

Allow to cook until the ragu has reduced and thickened, 12-15 mins. Taste and season with salt and pepper if needed. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Cook the Pasta

5

While the ragu simmers, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Combine and Serve

6

When ready, add the cooked pasta to the ragu and stir through half the grated hard Italian style cheese.

Toss together, adding a splash of water if it's a little too thick.

Share the pork linguine between your bowls and top with the remaining cheese.

Enjoy!

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