Pork, Mushroom and Tomato Ragu

Charmaine Lu -
  • 1 tbsp olive oil
  • 1 diced onion
  • 250g mushrooms, quartered
  • 3 crushed garlic cloves
  • ½ tbsp each chopped rosemary and thyme leaves
  • 1 tsp crushed fennel seeds
  • Pinch of chilli flakes
  • 2 tbsp tomato puree
  • 2 x 400g tins of chopped tomatoes
  • 250ml chicken stock
  • 2 tbsp balsamic vinegar
  • 450g roast pork loin, shredded
  • 100g roast carrots, chopped
  • Cooked tagliatelle, to serve
  • Fry the onion and mushrooms for 5 mins in the olive oil, stirring until softened and golden. Add the garlic, rosemary, thyme, chilli, fennel and tomato puree, and cook for 2 mins more.
  • Tip in the chopped tomatoes and stock, along with the vinegar, diced pork, carrots and some seasoning, then bring to a simmer and cook for 20 mins, stirring often. When thickened nicely and aromatic, serve with tagliatelle or polenta and a sprinkling of parmesan, if you fancy.
30 mins
4 serving