Presto Herby Pork Ragu
with Fresh Tagliatelle, Cheese and Chives
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.
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
2 unit(s)
Garlic Clove
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
28 grams
Red Wine Stock Paste
(Contains Sulphites)
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
1 bunch(es)
Chives
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Put a large saucepan of water on to boil with 1/2 tsp salt for the tagliatelle.
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 sausage meat 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.
Stir the garlic into the sausage meat 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 meat, 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 tagliatelle to your pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, roughly chop the chives (use scissors if easier).
When everything's 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 the sauce is a little too thick.
Share the pork tagliatelle between your bowls and top with the chives and the remaining cheese.
Enjoy!
