Pork Ragu Pappardelle

Name: Pork Ragu Pappardelle with Parsley and Cheese
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 225 British Pork and Oregano Sausage Meat; 200 Pappardelle; 1 Onion; 1 Finely Chopped Tomatoes; 30 Tomato Puree; 2 Garlic Clove**; 1 Flat Leaf Parsley; ½ Fennel Seeds; 40 Grated Hard Italian Style Cheese

with Parsley and Cheese

Recipe Development TeamPublished on August 09, 2018

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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 pappadelle pasta.

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 10 minutes

DifficultyMedium

Ingredients

serving amount

225

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

200

Pappardelle

(Contains: Cereals containing gluten)

Onion

Finely Chopped Tomatoes

Tomato Puree

Garlic Clove**

Flat Leaf Parsley

Fennel Seeds

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Nutritional information

Energy (kcal)741 kcal

Energy (kJ)3100 kJ

Fat27 g

of which saturates12 g

Carbohydrate88 g

of which sugars17 g

Protein35 g

Salt2.7 g

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

Utensils

•Chopping Board

•Garlic Press

•Grater

•Medium Saucepan

•Knife

•Grill Pan

•Bowl

•Sieve

Cooking Instructions and Tips

Pop a large saucepan of water onto boil with ¼ tsp of salt. We will use it later 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 splash 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, using a wooden spoon to break it up as it cooks.

Add the onion to the sausage and cook until softened, 4-5 mins, stirring occasionally. Add the garlic and fennel seeds. Stir and cook until fragrant, 1 minute. Tip: Fennel is quite a strong flavour. If you're not a fan, only use a little to start with. Add the tomato purée, stir and cook for a further 2 mins.

Pour the chopped tomatoes into your pan, stir together and allow the ragu to simmer gently until reduced and thickened, 12-15 mins. Season with salt and pepper. Tip: Add a sprinkle of sugar too (if you have some), it will really lift the flavour of the tomatoes. IMPORTANT: The sausage meat is cooked when no longer pink.

While your ragu is cooking, add the pappardelle to the boiling water and cook until tender, 10 mins. Do any washing up while everything cooks!

Once cooked, drain the pasta in a colander and drizzle over a little olive oil to stop it sticking together. Add the pasta to your ragu along with half of the parsley and half the Grated Italian Style hard cheese. Toss together. Serve on plates and top with the remaining parsley and Grated hard Italian Style hard cheese. Buon appetito!