Pork Italian

Pork ragu with peas and spinach

Name: Pork ragu with peas and spinach recipe
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 2 tbs each finely chopped flat-leaf parsley, oregano, thyme & rosemary; 800g pork mince; 4 cups (1L) Massel Chicken Style Liquid Stock; 2 cups (160g) finely grated parmesan, plus extra to serve; 500g orecchiette, cooked to packet instructions; 150g baby spinach; 1 1/3 cups (140g) frozen peas, defrosted

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by Dominic Smith

Apr 09, 2021

This pork ragu and orecchiette is the perfect way to lift up your midweek blues.

2 tbs extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
2 tbs each finely chopped flat-leaf parsley, oregano, thyme & rosemary
800g pork mince
4 cups (1L) Massel Chicken Style Liquid Stock
2 cups (160g) finely grated parmesan, plus extra to serve
500g orecchiette, cooked to packet instructions
150g baby spinach
1 1/3 cups (140g) frozen peas, defrosted

Method

1.

Heat oil in a large heavy-based deep saucepan over high heat. Add the onion, garlic and herbs. Cook, stirring occasionally, for 4-5 minutes until onion begins to soften. Stir in wine and reduce by three quarters. Add mince and cook, breaking up meat frequently with a wooden spoon, for 6-8 minutes until mince begins to brown. Stir in the stock and bring to the boil. Reduce heat to medium and simmer for 20-25 minutes until liquid has reduced by three quarters and thickens.
2.

Gradually scatter in the parmesan and stir continuously until combined and the mixture turns into a sauce consistency. Stir in pasta, spinach and peas and season to taste. Cook, stirring occasionally, for 3-4 minutes until warmed through. Scatter with extra parmesan to serve.

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