Ref: 609
Heading: Pasta
Cuisine: Italian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
500 g
Pork cut into small chunks
600 g
Fresh egg pasta tagliatelle
200 ml
Dry white wine
100 ml
Water
150 g
Button mushrooms cut in half
100 g
Pancetta or bacon finely chopped
50 tbsp
Double cream
3 Garlic clove finely chopped
1 Onion finely chopped
1 Celery stick finely chopped
1 Chicken stock cube or gel pot
2 tbsp
Olive oil for frying
Garnish
50 g
Parmesan grated
sprinkle
flat leaf parsley chopped
sprinkle
Freshly ground black pepper
Method
Step 1
Place a frying pan on a med heat & add oil, onion, celery, pancetta & garlic & fry until a very slight colour, add pork & mushroom & fry for 2 mins stirring often, add wine & stock cube, then simmer & cover on a low heat for 20 mins, if dries out add a little water.
Step 2
Cook fresh pasts in salted water as per packet instructions.
Step 3
Remove lid & add cream, stir into the pork & simmer for 2 mins.
Step 4
Plate up pasta onto plates equally, then the same with pork ragu & garnish.
Suggestion & Tips
You can add some lemon zest also as a garnish. Any paste is fine.