Pulled Pork Ragout With Pasta

12 ingredients
5 steps

Ingredients

  • 14 oz package of fettuccine
  • 2 tbsp olive oil
  • 7 oz mushrooms, sliced
  • 1 None onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp fennel seeds
  • 1 None long red chili, finely sliced (optional)
  • 1/2 cup white wine
  • 2 (14 oz) cans diced tomatoes
  • 10 oz leftover pulled pork
  • 1/3 cup cream
  • None None basil leaves, grated parmesan, to serve

Directions

  1. 1
    Cook pasta in a saucepan of boiling, salted water, following packet instructions. Drain and return to pan.
  2. 2
    Meanwhile, heat oil in a large frying pan on high. Saute mushrooms and onion 4-5 minutes, until onion is tender and mushrooms are lightly golden. Add garlic, fennel seeds and chili. Cook, stirring, 30 seconds, until fragrant.
  3. 3
    Add wine to pan, stirring to deglaze. Cook 1 minute until almost evaporated. Mix in tomatoes and bring to a boil. Reduce heat to medium. Simmer 5-6 minutes, until reduced by one-third.
  4. 4
    Stir pork and cream into tomato mixture. Simmer 2-3 minutes, stirring, to heat through.
  5. 5
    Toss pork sauce through hot pasta. Season to taste. Serve topped with basil leaves and grated parmesan.

Products Matching These Ingredients

Mct Oil Powder

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100% Pure Canola Oil

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Canola Harvest® Original Vegetable Oil Spread Tub

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Minotaur bio - Huile d'Olive Vierge Extra

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Mt. olive, sweet 'n' hot salad peppers

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Huile d'Olive Extra Vierge Bio

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sliced white mushrooms

sliced white mushrooms

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