Ultimate Pork Ragu Linguine and Garlic Ciabatta
with Mushrooms, Bacon, Crispy Capers and Pesto Rocket & Asparagus Salad
- Cereals containing gluten
- Wheat
- Barley
- Sulphites
- Celery
- Milk
- Cereals containing gluten
- Rye
- May contain traces of allergens
Ingredients
100 grams
Asparagus
4 rasher(s)
British Streaky Bacon
15 grams
Capers**
240 grams
British Pork Mince
80 grams
Sliced Mushrooms
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
15 grams
Worcester Sauce
(Contains: Cereals containing gluten, Barley)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Wheat, Barley, Cereals containing gluten, Rye, May contain traces of allergens)
32 grams
Pesto
(Contains: Milk)
20 grams
Parmigiano Reggiano
(Contains: Milk)
40 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the bottom 2cm from the asparagus and discard.
Lay the bacon in a single layer onto one side of a baking tray. Add the asparagus to the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the middle shelf until the bacon is golden brown and crispy, 10-14 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguini.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the capers and fry until crispy, 4-5 mins. Set aside on some kitchen paper.
Return the pan to a medium-high heat with a drizzle of oil, add the pork mince and mushrooms. Cook until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
When your pan of water is boiling, add the linguine to the water and bring back to the boil.
Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While everything cooks, pour the Worcester sauce into the pork and allow to evaporate, 1 min.
Stir in the chopped tomatoes, red wine jus paste, sugar and water for the sauce (see pantry for both amounts).
Bring to a boil, then turn the heat down to medium and simmer until slightly thickened, 6-8 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the ciabatta and lay onto a baking tray, cut-side up.
Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake the garlic ciabatta on the top shelf of your oven until golden, 5-6 mins.
When everything's ready, add the cooked pasta to the sauce and simmer until piping hot, 1 min. Taste and season with salt and pepper if needed.
Share your ultimate pork ragu between your bowls. Crumble over the bacon, then top with the Parmigiano Reggiano. Scatter over the crispy capers.
Mix the pesto with a little olive oil in a small bowl to thin it, then spoon half of it over the pasta.
Serve the garlic ciabatta alongside cut diagonally into triangles.
Serve the rocket and asparagus in a bowl and drizzle over the remaining pesto drizzle to finish.
Enjoy!
