Pork ragu with tagliatelle recipe
Created by The Tesco Recipes team
Transform your leftover Italian-style roast into this delicious pork ragu. Ready in just 30 minutes, our simple pasta dish is sure to be a big hit. Top with plenty of Parmesan and tuck in!
See method- Serves 4
- Takes 30 mins
- 859 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 250g pack chestnut mushrooms, quartered
- 3 large garlic cloves, crushed
- ½ tbsp thyme leaves, finely chopped, plus extra leaves to garnish (optional)
- ½ tbsp rosemary leaves, finely chopped
- 1 tsp fennel seeds, crushed
- ¼ tsp crushed chillies
- 2 tbsp tomato purée
- 2 x 400g tins chopped tomatoes
- 1 chicken stock cube
- 2 tbsp balsamic vinegar
- 450g leftover roast pork loin, chopped or shredded into small pieces
- 100g leftover roast carrots, finely chopped
- pinch of caster sugar
- 300g dried tagliatelle
- 40g Parmesan, finely grated
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Shop ingredientsEach serving contains
- Energy
- 3595kJ 859.0kcal
- Fat
- 41g
- Saturates
- 16g
- Salt
- 1.8g
- Sugars
- 17g
of the Reference intake
Carbohydrate 75.9gProtein 41.9gFibre 9.4g
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- Heat the olive oil in a large, high-sided frying pan or casserole dish over a medium-high heat. Add the onion and mushrooms and cook for 4-5 mins, stirring regularly, until softened and golden brown. Add the garlic, thyme, rosemary, fennel seeds, crushed chillies and tomato purée and cook, stirring, for a further 2 mins until aromatic. Add the chopped tomatoes, 250ml water, the stock cube, balsamic vinegar, pork, carrots and a pinch of sugar, then season. Bring to a simmer, then cook over a medium heat for 15-18 mins until thickened and the flavour has intensified. Add a splash of water to loosen if you need to.
- Meanwhile, bring a large saucepan of water to the boil. Cook the tagliatelle for 7-9 mins until cooked to your liking. Taste the ragu and adjust the seasoning if you like.
- Drain the tagliatelle, then stir it through the pan with the ragu. Divide between 4 plates or bowls, then top with Parmesan and thyme leaves, if you like.
- Tip: If you have any leftover gravy from the roast, add a drizzle to the ragu to add even more depth of flavour.
- Cook once, eat twice tip: Use leftovers from our Porchetta-style roast pork to make this recipe.
- See more Pork recipes
- As the pork and carrots have already been reheated once to make the ragu, this dish is not suitable for reheating.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
