WEEK 35 CHOPPED TOMS 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
30 grams
Tomato Puree
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
390 grams
Finely Chopped Tomatoes
½ sachet(s)
Fennel Seeds
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Nutrition Values
Cooking Steps
Pop a large saucepan of water onto boil with 0.25 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 (see ingredients for amount you need) 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!
