Pork and Mushroom Ragu with Pappardelle

Ingredients

• 500 g pork mince
• 350 g pappardelle pasta
• 250 g chestnut mushrooms
• 400 g tinned chopped tomatoes
• 1 onion
• 2 clove garlic cloves
• 1 tsp dried thyme
• 2 tbsp olive oil

Method

1. 1

   Finely dice the onion and crush the garlic. Thinly slice the mushrooms.

2. 2

   Heat the olive oil in a large frying pan, soften the onion for 5 minutes, then add the garlic and mushrooms. Cook for 5 minutes until the mushrooms release their liquid.

3. 3

   Add the pork mince, break it up and fry until browned all over.

4. 4

   Stir in the thyme and chopped tomatoes, season well and simmer over low heat for 20 minutes.

5. 5

   Cook the pappardelle in salted boiling water according to packet instructions. Drain, reserving a ladle of pasta water. Toss the pasta with the ragu, adding a splash of pasta water to loosen if needed.