There have been many ragus that we fell in love with, but get ready to fall further down the rabbit hole for this pork one. This iteration brings together a rich classic ragu sauce, stirred through with red wine jus, bacon and mushrooms for a decadence that has our hearts skipping a beat.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
Mixed Salad Leaves
1 packet
Soffritto Mix
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk. )
1 packet
Fresh Fettuccine
(Contains: Eggs, Wheat, Gluten; May be present: Cashew, Pine nut, Walnut. )
1 packet
Tomato Sugo
(May be present: Wheat, Gluten. )
100 g
Diced Bacon
1 sachet
Chilli Flakes
250 g
Pork Mince
1 sachet
Classic Roast Seasoning
1 packet
Red Wine Jus
(May be present: Sesame, Fish, Eggs, Soy, Milk, Wheat, Gluten, Almond. )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Button Mushrooms
1 drizzle
olive oil
1 tsp
brown sugar
• Thinly slice button mushrooms. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon and mushrooms until browned and softened, 8-10 minutes. • Add soffritto mix and pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Season with salt and pepper.
• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water with a pinch of salt. • Cook fresh fettuccine, over high heat, until 'al dente', 3 minutes. Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). • Drain, then return fettuccine to saucepan.
• Reduce heat to medium, then stir through tomato sugo, classic roast seasoning and chilli flakes (if using) until fragrant, 1-2 minutes. • Add red wine jus, chicken-style stock powder, the brown sugar and reserved pasta water and cook, stirring, until slightly thickened, 1-2 minutes. • Remove pan from heat, then add cooked fettuccine and toss to coat. Season with salt and pepper. • In a medium bowl, combine mixed salad leaves and balsamic & olive oil dressing, tossing to coat. Season to taste. TIP: Add a splash more pasta water to your sauce if it's looking dry!
• Divide red wine pork, bacon and mushroom ragu with fettuccine between bowls. Sprinkle over grated Parmesan cheese. • Serve with mixed salad. Enjoy!