Quick Pork Ragu with Pappardelle

PrepTime 5 Mins
Serves 4
Cook Time 15 Mins
Ingredients

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. 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. 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. 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. 4

    Serve pasta topped with parmesan and black pepper.

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