Herby Pork and Bacon Lardon Ragu
with Linguine and Cheese
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.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
225 grams
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
28 grams
Red Wine Stock Paste
(Contains Sulphites)
180 grams
Linguine
(Contains Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Sauce
Nutritional information
Instructions
Put a large saucepan of water on to boil with 0.5 tsp salt for the pasta.
Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the sausage meat to the pan and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat.
Add the chopped onion to the sausage meat and cook until softened, 4-5 mins, stirring occasionally.
Stir in the garlic, and cook until fragrant, 1 min.
Add the chopped tomatoes, red wine stock paste and sugar for the sauce (see pantry for amount) to the sausage pan, then stir together and bring to a simmer.
Allow to cook until the ragu has reduced and thickened, 12-15 mins. Taste and season with salt and pepper if needed. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.
While the ragu simmers, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
When ready, add the cooked pasta to the ragu and stir through half the grated hard Italian style cheese.
Toss together, adding a splash of water if it's a little too thick.
Share the pork linguine between your bowls and top with the remaining cheese.
Enjoy!
Step 2 MOD: If you’ve chosen to add bacon to your meal, add it to the frying pan before cooking the sausage meat. Stir-fry until golden, 4-5 mins, then add the sausage and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
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