slow cooked pork mince ragu.
Dietary: Nut free
Serves: 4
Prep Time: 10 minutes
Cook Time: 30–45 minutes
Ingredients:
1 tablespoon olive oil
1 brown onion, peeled and finely chopped
3 cloves garlic, minced or crushed
500g Scottsdale Pork Mince
2 tablespoons tomato paste
½ cup dry red wine
1 cup chicken stock
2 sprigs fresh thyme
2 sprigs fresh rosemary
Sea salt and cracked black pepper
To Serve:
300–400g pappardelle pasta or pasta of your choice
Parmesan cheese, grated
Sea salt and cracked black pepper
Extra thyme and rosemary
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Heat olive oil in a large frying pan over a medium heat. Add the onion, garlic and herbs and sauté for 5–6 minutes, until soft and fragrant.
Add the pork mince to the pan, breaking it up with a spoon as it cooks. Cook for 5–7 minutes, until half browned.
Stir in the tomato paste, red wine and chicken stock. Reduce the temperature to a low simmer.
Simmer uncovered for 30–45 minutes, stirring occasionally, until the sauce has darkened, thickened slightly, and is rich and fragrant.
Cook your pasta according to the packet instructions, drain, and toss with the ragu sauce.
Serve with lashings of grated parmesan, extra herbs, and a generous sprinkle of salt and pepper. -
For a creamier sauce, stir through a knob of butter or a splash of full cream milk or thickened cream at the end of cooking.
To thicken the sauce further, add grated parmesan directly into the simmering pan — it melts into the sauce beautifully.
This recipe also works well with pork and veal mince combined for a richer flavour.