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Red Wine Pork, Bacon & Mushroom Ragu
Red Wine Pork, Bacon & Mushroom Ragu

Red Wine Pork, Bacon & Mushroom Ragu

with Fresh Fettuccine, Parmesan & Mixed Salad

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.

Allergens:
Sulphites
Eggs
Wheat
Gluten
Milk

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

Total20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

Nutrition Values

Energy (kJ)4390 kJ
Calories1050 kcal
Fat37.2 g
of which saturates13.4 g
Carbohydrate106 g
of which sugars20.6 g
Dietary Fibre5.5 g
Protein61.8 g
Sodium2230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Make the sauce
1

• 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.

Cook the fettuccine
2

• 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.

Finish the sauce & toss the salad
3

• 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!

Finish & serve
4

• Divide red wine pork, bacon and mushroom ragu with fettuccine between bowls. Sprinkle over grated Parmesan cheese. • Serve with mixed salad. Enjoy!