Ultimate Slow Cook Pork Shoulder Ragu and linguine
with Bacon, Garlic Ciabatta and Pesto-Rocket & Asparagus Salad
Pairing pork mince with streaky bacon rashers, this indulgent Ultimate Pork, Bacon and Mushroom Ragu Linguine brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 grams
Asparagus
4 rasher(s)
British Streaky Bacon
80 grams
Sliced Mushrooms
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
15 grams
Worcester Sauce
(Contains: Cereals containing gluten, Barley)
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Wheat, Barley May contain traces of: Cereals containing gluten, Rye)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
20 grams
Parmigiano Reggiano
(Contains: Milk)
40 grams
Wild Rocket
425 grams
Slow Cooked British Pork
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.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.
Next, heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the mushrooms. Cook until browned, 5-6 mins.
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.
Meanwhile, add the passata, red wine stock paste, worcester sauce, sugar and water for the sauce (see pantry for both amounts) to the mushrooms.
Add the pork along with the juices from the packet. Season with salt and pepper. Bring to the boil.
Pop a lid on, then lower the heat and simmer until piping hot, 8-10 mins. IMPORTANT: Ensure the pork is piping hot throughout. Once the pork is ready, remove the lid and gently break it apart into chunks with a spoon. Stir it through the sauce.
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 stir together. 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 crispy bacon, then top with the Parmigiano Reggiano.
Mix the pesto with a little olive oil in a small bowl to a drizzling consistency, 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 to finish.
Enjoy!
