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Pork Ragu with Pasta

Course Main Course
Keyword pasta ragu, pork, pork ragu, pork ragu with pasta, ragu
Prep Time 5 minutes
Slow cooking 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 4 people
Cost £

Ingredients

  • 500 g diced pork (high welfare pork)
  • 500 g lardons (high welfare pork)
  • 1 x 400 ml tinned tomatoes
  • 3 garlic cloves, minced or sliced
  • 500 - 700 ml chicken stock
  • 1 bunch of fresh thyme, chopped or 2 tsp dried thyme
  • 1 tbsp fennel seeds
  • 75 g unsalted butter
  • 500 g pasta

Instructions

  • In a deep pan with a lid, sear the pork and the bacon until it becomes nice and golden brown.
    Add the tin of tomatoes, garlic, fennel seeds and chicken stock and gently simmer with a lid on for 2-3 hours until the pork is tender.
  • Once it's tender, use a wooden spoon to break the pork down a little more, then add the chopped thyme and some more water or stock if it's dried out a little. Check the ragu for seasoning, adjust if necessary.
  • Cook the pasta as per the packet instructions.
    Add the cooked pasta into the pan of ragu, along with a few tablespoons of the pasta cooking water and the butter.
    Stir to combine the pasta and ragu to a lovely rich velvety sauce.
    Serve in bowls with some parmesan cheese.