Pulled Pork Ragu with Courgette Cream

Pulled Pork Ragu with Courgette Cream

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 8, 2016.
Order Now
Order Now

A tasty well rounded meal that the family will love!

Ingredients

PULLED PORK RAGU

  • 1 brown onion, thinly sliced
  • 2 carrots, grated
  • 1 clove garlic, finely chopped
  • 1 teaspoon ragu spice mix
  • 1/4 cup red wine or chicken stock ”
  • 2 tablespoons tomato paste
  • 1 jar tomato passata
  • 1 cup chicken stock ”
  • 2 teaspoons brown sugar ”
  • 500g pulled pork

TAGLIATELLE

  • 500g tagliatelle nests

COURGETTE CREAM

  • 1 clove garlic
  • 1 courgette
  • 1 tablespoon oil ”
  • 1 tablespoon butter ”
  • 1/2 cup sour cream
  • 2 tablespoons milk

Steps

  1. a large pot of salted water to the boil.
  2. Heat a drizzle of oil in a large fry-pan on medium heat and cook onion and carrots for about 4 minutes, until softened. Add garlic and ragu spice mix cook a further 1 minute.
  3. Stir through all remaining pulled pork ragu ingredients (except for pulled pork). Simmer for 10 minutes, stirring occasionally. Add pulled pork, reduce heat to low and cook for 5 minutes. Season to taste with salt and pepper.
  4. While ragu is simmering, cook tagliatelle in pot of boiling water for ‡9–10 minutes (or according to packet instructions), until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
  5. When ragu has 5 minutes cook time remaining, make the courgette cream. Mince garlic and grate courgette.
  6. Heat oil and butter in a medium fry-pan on medium heat. Cook garlic and courgette for 2„–3 minutes. Add sour cream and milk and season with salt and pepper. Stir until sour cream has melted and sauce comes together then remove from heat.
  7. Divide pasta between bowl and spoon over pulled pork ragu. Top with a dollop of courgette cream.

Nutritional Information

Energy 2605 kj
623 kcal
Protein 38.1g
Carbohydrate 81.2g
Fat 13.6g