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 garlic cloves
- 1 tsp dried thyme
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 682 kcal
- Protein
- 38.5 g
- Carbohydrate
- 70 g
- of which sugars
- 8.6 g
- Fat
- 27.3 g
- of which saturates
- 8 g
- Fibre
- 4.7 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely dice the onion and crush the garlic. Thinly slice the mushrooms.
- 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
Add the pork mince, break it up and fry until browned all over.
- 4
Stir in the thyme and chopped tomatoes, season well and simmer over low heat for 20 minutes.
- 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.
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