A perfect pairing of pappardelle with a rich pork and mushroom ragu. The sauce is flavourful, and the mushrooms and red wine give it an amazing depth. In my opinion, this is the ultimate comfort food. The pork scotch fillet is slow cooked, resulting in meat that falls apart and a rich tomato sauce. Served with baby spinach leaves and shaved parmesan.
Wee bonus - The sauce freezes perfectly well, so for no extra effort you can have an easy meal on hand in the freezer.
You could use beef instead of pork if you prefer, using a cut such as chuck steak
Ingredients
1 kg pork scotch fillet – cubed, not too small, e.g. 5 cm pieces
4 tbs olive oil
1 large onion chopped
2 sticks of celery chopped
2 carrots chopped
2 cloves garlic chopped
250 gms streaky bacon, finely sliced
2 tbs tomato paste
1 tin tomato puree
2 sprigs rosemary finely chopped
500 mls chicken stock
250 mls red wine
1-2 packets of mushrooms – you decide, how much do you like mushrooms!? Halved if smaller mushrooms
Half of 500 gm packet of pappardelle
Half packet of baby spinach
Half cup of grated parmesan and more if you want
Cooking instructions
Serves 4-6