Monday, 8 December 2008

Pork Ragu with Tagliatelle

This is a pretty strong tasting dish that is well suited to these cold winter days and best served with a bottle of cheap red wine. Get the family round and just pile everything into a big dish in the middle of the table, couldn't be easier.

You need:

500g Pork mince
1 Onion - chopped
1 Carrot - chopped
2 sticks Celery
1 teaspoon Juniper Berries - crushed in a pestle and mortar
1/2 bottle White Wine
1 x 500g jar Passatta
1 tablespoon Olive Oil
150g Pancetta - cubed
1-2 teaspoon dried Chilli flakes
Salt and Black Pepper to taste
1 tablespoon Mixed Herbs or Italian Seasoning
500g Fresh Tagliatelle

Put the Pork into a large bowl and add the Onion, Carrot, Juniper Berries, Herbs, Celery, Chilli flakes and half the Wine. Mix everything together well and set aside to marinate for about 30 minutes.

Remove the Pork and Vegetables from the bowl and discard the liquid. Now heat the Oil in a large pan and add the Pork and Veg. Cook over a high heat, stirring often until the meat is browned and the vegetables start to color. This will take about 10 minutes. Now reduce the heat to medium and simmer for another few minutes, to allow all the liquid to evaporate of cook off.

Whack the heat back up to high and then add the rest of the wine. Stir well and cook until the wine has evaporated. Now add the Passatta. Season well with Salt and Pepper. Once it comes to the boil, reduce the heat and simmer for approx 2 hours, stirring every 20 mins or so. If you think the sauce is starting to get too thick, add a little splash of water.

Cook the Pasta according to packet instructions (usually 4-5 mins in plenty of boiling water) and then add the drained pasta to the pan with the Ragu. Mix everything together well and serve in a big bowl so everyone can help themselves.

Feeds 4

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