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Italian Recipes

Presto Herby Pork Ragu

Presto Herby Pork Ragu

Presto Herby Pork Ragu

with Fresh Tagliatelle, Cheese and Chives

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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.

Tags:

Family Friendly

Allergens:

Sulphites

•Cereals containing gluten

•Egg

•Milk

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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove**

225 grams

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

200 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg May contain traces of: Mustard, Soya)

1 bunch(es)

Chives

40 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)2709 kJ

Energy (kcal)648 kcal

Fat28.2 g

of which saturates12.5 g

Carbohydrate60.5 g

of which sugars18.9 g

Protein31.7 g

Salt5.7 g

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

Utensils

•Garlic Press

•Large Saucepan

•Pan

•Colander

Instructions

Get Prepped

1

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

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

Stir the garlic into the sausage meat 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 tagliatelle to your pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.

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

While the pasta cooks, roughly chop the chives (use scissors if easier).

Combine and Serve

6

When everything's 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 the sauce is a little too thick.

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

Enjoy!

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