Pulled Pork Ragù with Fettucine & Feta Whip

Pulled Pork Ragù with Fettucine & Feta Whip

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, February 14, 2021.
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This rich and tender pulled pork ragu with pasta has juicy, fall-apart, slow-cooked pork, coated in hearty Italian tomato flavours.

Ingredients

Pasta

  • 1 drizzle of olive oil
  • 100g baby spinach
  • 2/3 pack fettuccine pasta

Feta Whip

  • 3 Tbsp milk
  • 100g feta cheese, crumbled

Ragù

  • 1 brown onion, finely diced
  • 1/2 tsp salt
  • 500g sous vide pork scotch
  • 1 cup water
  • 1 can tomato passata
  • 1 pack Italian ragù spices
  • 1 drizzle of oil
  • 1 capsicum, sliced
  • 1 carrot, grated

Steps

  1. Bring a large pot of salted water to the boil.
  2. Prep onion, carrot and capsicum. Heat oil in a large fry-pan, (with a lid) on high heat. Cook onion and carrot for about 3 minutes, until tender. Add Italian ragù spices and cook for 1 minute, until fragrant.
  3. Add capsicum, tomato passata, water measure, pork and salt to pan. Cover and simmer on low heat for 10 minutes. Turn pork halfway through cook time. Remove pork from sauce and roughly pull apart using two forks. Return pork to sauce and cook for a further 2 minutes, until heated through. Season to taste with salt and pepper.
  4. Cook pasta in pot of boiling water for about 12 minutes, until tender. Drain well and return to pot. Fold spinach and olive oil through pasta to prevent sticking.
  5. Crumble feta into a small bowl. Add milk and whip with a fork or whisk, until smooth.
  6. Pasta topped with ragù and a dollop of feta whip.

Nutritional Information

Energy 2665 kj
637 kcal
Protein 37.2g
Carbohydrate 56.4g
Fat 28.6g