Pork Ragu Pappardelle
- Wheat
- Cereals containing gluten
- Sulphites
- Milk
- Egg
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.
Ingredients
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
200 grams
Pappardelle
(Contains: Cereals containing gluten)
1 unit(s)
Onion
1 carton(s)
Finely Chopped Tomatoes
30 grams
Tomato Puree
2 unit(s)
Garlic Clove
½ bunch(es)
Flat Leaf Parsley
½ sachet(s)
Fennel Seeds
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Nutrition Values
Instructions
Pop a large saucepan of water onto boil with a pinch 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).
Put a splash of olive oil in a large frying pan on medium-high heat. Add the sausage meat to the pan, use a wooden spoon to break it up and fry until the edges start to brown, 5 mins.
Add the onion and cook until softened, 5 mins. Stir occasionally. Add the garlic and fennel seeds and cook until fragrant, 2 mins. Tip: Fennel is quite a strong flavour. If you're not a massive fan, only use a little to start with. Add the tomato purée and cook for a further 2 mins.
Add the chopped tomatoes to your pan and allow the ragu to simmer gently until reduced and thickened, 12-15 mins. Season with a pinch of salt and pepper. Tip: Add a sprinkle of sugar too (if you have some), it will really lift the flavour of the tomatoes.
While your ragu is cooking, add the pappardelle to the boiling water and cook for 10 mins.
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. Serve on plates and top with the remaining parsley and a good sprinkle of hard Italian cheese. Buon appetito!
