PORK AND MUSHROOM RAGOUT PASTA
This is a firm favourite. It’s so easy to prepare and takes less than 30 mins to create a delicious pasta dish that’s perfect to share with both friends and family.
Three-quarter fill a large pot with water, add 1 teaspoon salt and bring to boil.
Meanwhile, heat a frying pan. Place olive oil in the pan and gently sauté the onion until soft. Add the pancetta, then sausage poplettes and gently brown.
Add mushrooms and garlic and stir for another 2 minutes. Add the tomatoes, beef jus, chilli flakes (if using) and parsley and gently simmer for another 7-10 mins (or as long as your pasta takes to cook).
While the sauce is simmering, put the pasta in the boiling water and boil until al dente. Once it’s cooked, drain the pasta and fold pasta through the sauce.
To serve, place the finished pasta into a large serving bowl and top it with freshly grated Parmigiano Reggiano and a green salad on the side.
2 tablespoons olive oil
1 red onion, peeled and diced
1 pack pancetta, thinly sliced
1 pack L’Authentique Toulouse sausages, squeezed out into poplettes
1 pack brown button mushrooms, thinly sliced
1 garlic clove, crushed
1 can cherry tomatoes
1 pack Foundation Foods beef jus
chilli flakes, (optional, if you like a bit of spice)
1 bunch Italian parsley, roughly chopped
1 bag Filotea linguini pasta
50 grams fresh Parmigiano Reggiano, grated to serve
Green rocket salad