Quick Pork Ragu
Being married into an Italian family, I have learned the best Bolognese are those that spend the day simmering for hours with all the beautiful flavours developing over time. Ain’t no one got time for this during the week so here’s our quick pork ragu to see you through.
Ingredients
- 500 g pork mince
- 1 onion – chopped
- 2 garlic cloves – crushed
- 400 g tinned tomatoes
- 1 cup chicken stock
- 1 tbsp oregano – chopped
- 1 tbsp thyme – leaves picked
- 1 tbsp butter
- 1 tbsp olive oil
- 400 g spaghetti
- parmesan to serve
Instructions
- Heat oil in a medium saucepan on medium heat. Add onion and garlic and sauté for 5 minutes or until the onion is translucent. Add oregano and thyme and stir through.
- Add pork mince and cook until white all over. Add tinned tomatoes and stock, bring to the boil, reduce heat and cook for 20 minutes with lid on.
- Cook pasta in a large pan of boiling, salted water for 8 minutes or until al dente. Drain and transfer to a large bowl.
- Once Ragu is ready, stir through butter and season to taste.
- Add ragu to pasta and stir to combine.
Tips and Variations
If you happen to have a bottle of white wine open, add ½ cup after the herbs and cook until the liquid has reduced. Then add the tinned tomatoes and stock. The wine is not necessary to the dish but is a wonderful addition.
Nutrition
Calories: 636kcal | Carbohydrates: 86g | Protein: 42g | Fat: 12g
