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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Soffritto Mix
1 packet
Balsamic Glaze
(Contains: Sesame, Fish, Eggs, Soy, Milk, May contain traces of allergens, Sulphites; )
1 packet
Fresh Fettuccine
(Contains: Cashew, Pine nut, Walnut, May contain traces of allergens, Eggs, Wheat, Gluten; )
1 packet
Tomato Sugo
(Contains: Wheat, Gluten, May contain traces of allergens; )
100 g
Diced Bacon
1 sachet
Chilli Flakes
250 g
Pork Mince
1 sachet
Classic Roast Seasoning
1 packet
Red Wine Jus
(Contains: Almond, Eggs, Wheat, Gluten, Sesame, Soy, Fish, Milk, May contain traces of allergens; )
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
Cooking Steps
• 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!
