Recipe By Jaxters
Ref: 781
Heading: Pasta
Cuisine: Italian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
250 g
Dried penne
Ragu
400 g
Pork mince
400 g
Tomato tinned chopped
300 g
Mushrooms chopped fine
300 ml
Water
150 ml
Sour cream
20 g
Dried porcini mushrooms then soaked chopped
1 Onion med chopped fine
4 Garlic clove chopped fine
2 tbsp
Smoked paprika
2 tbsp
Tomato puree
1 Chicken stock cube or gel pot
1 tsp
Dried thyme
1/2 tsp
Freshly ground black pepper
3 tbsp
Olive oil
Method
Step 1
In a lidded saucepan over a med heat add oil & onion, fry off until light brown, then add garlic & pork mince, cook stirring often for 3 mins, then add porcini & chopped mushrooms, stir & cook for a further 3 mins, then add paprika, tomato puree, stir in then add chopped tomatoes, water, stock cube, thyme & black pepper, stir in then cover with lid & cook on a low simmer for 45 mins, stir often add more water if it dried out.
Step 2
Cook pasta as per instructions in salted water.
Step 3
When ragu is cooked add sour cream & stir in, drain pasta add ragu mix in & serve.
Suggestion & Tips
Makes a good starter, half quantities for each serving. You can sprinkle over some grated Parmesan if you like.