Rich Pork, Bacon & Portobello Mushroom Ragu
with Fresh Fettuccine, Red Wine Jus & Mixed Salad
- Sulphites
- Eggs
- Wheat
- Gluten
- Milk
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
- Pine nut
- Walnut
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. Cooked in a rich classic ragu sauce, stirred with red wine jus, bacon and mushrooms for a decadence that has our hearts skipping a beat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Soffritto Mix
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1 packet
Fresh Fettuccine
(Contains: Eggs, Wheat, Gluten May be present: Cashew, Pine nut, Walnut)
1 packet
Tomato Sugo
1
Bacon
250 g
Pork Mince
1 sachet
Classic Roast Seasoning
1 packet
Red Wine Jus
(Contains: Sulphites May be present: Milk, Eggs)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Chicken-Style Stock Powder
1
Portobello Mushrooms
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
Nutrition
Utensils
Cooking Steps
• Thinly slice portobello mushrooms.
• Cut streaky bacon into 1cm pieces.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook bacon and mushrooms until browned and softened, 5-6 minutes.
• Add soffritto mix and pork mince, then cook, breaking up with a spoon, until just browned, 3-4 minutes. Season to taste with salt and pepper.
• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fresh fettuccine over high heat, until ‘al dente’, 3 minutes.
• Reserve some pasta water (see ingredients).
• Drain fettuccine, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, reduce the frying pan to medium heat. Add classic roast seasoning, tomato sugo, red wine jus, chicken-style stock powder and the brown sugar. Simmer until slightly reduced, 2-3 minutes.
• Add cooked fettuccine and a splash of the reserved pasta water. Toss to coat and season to taste.
• In a medium bowl, combine mixed salad leaves and balsamic & olive oil dressing.
TIP: Add a splash more reserved pasta water if the pasta looks dry!
• Divide rich pork, bacon and portobello mushroom ragu with fettuccine between bowls. Sprinkle over grated Parmesan cheese.
• Serve with mixed salad. Enjoy!
