Ultimate Pork Ragu and Fresh Tagliatelle
with Mushrooms, Crispy Bacon, Garlic Ciabatta and Pesto
Looking for a taste of everyday luxury? This Ultimate Pork Ragu and Fresh Tagliatelle is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
4
British Streaky Bacon
240
British Pork Mince
80
Sliced Mushrooms
200
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
15
Worcester Sauce
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes with Onion and Garlic
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
1
Garlic Clove
1
Ciabatta
(Contains Cereals containing gluten)
32
Fresh Pesto
(Contains Milk)
20
Parmigiano Reggiano
(Contains Milk)
Not included in your delivery
1
Sugar
100
Water for the Sauce
1
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the tagliatelle.
Lay the bacon in a single layer onto a baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pork mince and mushrooms. Cook until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
When your pan of water is boiling, add the tagliatelle and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While everything cooks, pour the Worcester sauce into the pork and allow to evaporate, 1 min.
Stir in the chopped tomatoes, red wine jus paste, sugar and water for the sauce (see pantry for both amounts).
Bring to a boil, then turn the heat down to medium and simmer until slightly thickened, 6-8 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the ciabatta and lay onto a baking tray, cut-side up.
Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake the garlic ciabatta on the top shelf of your oven until golden, 5-6 mins.
When everything's ready, add the cooked pasta to the sauce. Taste and season with salt and pepper if needed.
Share your ultimate pork ragu between your bowls. Crumble over the bacon, then top with the Parmigiano Reggiano.
Mix the pesto with a little olive oil in a small bowl to thin it, then spoon over the pasta.
Serve the garlia ciabatta alongside cut diagonally into triangles.
Enjoy!
