60ml extra virgin olive oil
1 onion, finely diced
2 cloves garlic, finely chopped
1 tsp finely chopped fresh rosemary
1 cup dry red wine
750ml tomato passata
1 Riverview Farms Roast Pork, diced
500g pappardelle pasta
50g finely grated Parmesan cheese, to serve
- 1
Heat oil in a medium saucepan over medium heat. Add onion and sauté for 5 minutes until soft. Add garlic, chilli and half the rosemary, and cook for a further 1 minute until fragrant.
- 2
Add pork and wine and simmer until reduced by half. Add passata and season with salt and pepper. Bring to a simmer, reduce heat to low and simmer for 10 minutes.
- 3
Cook pasta in a large pot of salted water according to packet instructions. Reserve ½ cup of pasta water and drain. Toss pasta with ragu, adding pasta water to loosen the sauce as needed.
- 4
Serve pasta topped with parmesan and black pepper.
