Herby Pork and Bacon Lardon Ragu
with Linguine and Cheese
This Herby Pork and Bacon Lardon Ragu is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
Red Onion
2
Garlic Clove
225
British Pork and Oregano Sausage Meat
(Contains Sulphites)
1
Finely Chopped Tomatoes with Onion and Garlic
28
Red Wine Stock Paste
(Contains Sulphites)
180
Linguine
(Contains Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90
British Smoked Bacon Lardons
Not included in your delivery
1
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Put a large saucepan of water on to boil with 1/2 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!
