Pasta & Pork Ragù Recipe

Ingredients :

Serves 4

• 1 tbsp sunflower oil

• 1 leek, trimmed and thinly sliced

• 225g / 8oz pork fillet, diced

• 1 garlic clove, peeled and crushed

• 2 tsp paprika

• ¼ tsp cayenne pepper

• 150ml / ¼ pint white wine

• 600ml / 1 pint vegetable stock

• 400g can borlotti beans, drained and rinsed

• 2 carrots, peeled and diced

• salt and freshly ground black pepper

• 225g / 8oz fresh egg tagliatelle

• 1 tbsp freshly chopped parsley, to garnish

• crème fraîche, to serve

Method :

1. Heat the sunflower oil in a large frying pan. Add the sliced leek and cook, stirring frequently, for 5 minutes, or until softened. Add the pork and cook, stirring, for 4 minutes, or until sealed.

2. Add the crushed garlic and the paprika and cayenne peppers to the pan and stir until all the pork is lightly coated in the garlic and pepper mixture.

3. Pour in the wine and 450ml / ¾ pint of the vegetable stock. Add the borlotti beans and carrots and season to taste with salt and pepper. Bring the sauce to the boil, then lower the heat and simmer for 5 minutes.

4. Meanwhile, place the egg tagliatelle in a large saucepan of lightly salted, boiling water, then cover and simmer for 5 minutes, or until the pasta is 'al dente'.

5. Drain the pasta, then add to the pork ragù and toss well. Adjust the seasoning, then tip into a warmed serving dish. Sprinkle with chopped parsley and serve with a little crème fraîche.

Nutritional details per 100g

energy 117kcals/489kj

protein 9g

carbohydrate 13g

fat 3g

fiber 1g

sugar 1g

sodium 0.1g

√  nut-free    √  seafood-free