Ultimate Pork, Bacon and Mushroom Ragu Linguine

Next, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the capers and fry until crispy, 4-5 mins. Set aside on some kitchen paper.

Return the pan to medium-high heat with a drizzle of oil.

Once hot, 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 stir together. Simmer until piping hot, 1 min. Taste and season with salt and pepper if needed.