Creamy Pork Ragu
with cheese and red wine jus
A herby, meaty ragu with simple ingredients that pair together perfectly for a warming and delicious dish.
Tags:
Family Friendly
•Quick
Allergens:
Wheat
•Sulphites
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Garlic
180 grams
Dried Rigatoni
(Contains: Wheat May be present: Soya, Mustard)
240 grams
Irish Pork Mince
1 pack(s)
Passata
1 sachet(s)
Red Wine Jus
(Contains: Sulphites)
1 sachet(s)
Dried Oregano
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Beef Stock
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
Not included in your delivery
¼ to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3455 kJ
Energy (kcal)826 kcal
Fat34.2 g
of which saturates16.2 g
Carbohydrate83.5 g
of which sugars14.2 g
Dietary Fiber5 g
Protein40.4 g
Salt2.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Season with salt and pepper.
NOTE: Swapping to pork mince? Follow the recipe as written, replacing 'beef' with 'pork' where necessary.
3
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Add the garlic to the beef and fry until fragrant, 1 min.
- Stir in the passata, red wine jus, stock, oregano and ¼ tsp sugar (per 2P).
- Mix well, cover and cook for 6-8 mins.
- Remove from the heat and stir through the creme fraiche and drained pasta. Season to taste with salt and pepper.
4
- When ready, share your pasta between bowls.
- Sprinkle the cheese over the top.
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