Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Slow Cooked Pork Mince Ragu
Courtesy of Scottsdale Pork
Serves: 4
Prep Time: 10 minutes Cook Time: 30-45 minutes
Ingredients:
• 1 tablespoon olive oil
• 1 brown onion, peeled and finely chopped
• 3 cloves garlic, minced or crushed
• 500g Scottsdale Pork Mince
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 1 cup chicken stock
• 2 sprigs of fresh thyme
• 2 sprigs fresh rosemary
• Salt & pepper
To Serve:
• 300-400g pappardelle pasta or pasta of your choice
• Parmesan cheese, grated
• Salt & pepper
• Extra thyme and rosemary
Method:
1. Heat the olive oil in a large frying pan over medium heat. Add the chopped onion, garlic and herbs and saute for 5-6 minutes, until soft and fragrant.
2. Add the pork mince to the pan. Break it up with a spoon and cook for 5-7 minutes, until half of it is just browned.
3. Stir in the tomato paste, chicken stock liquid and red wine and reduce the temperature to a low simmer.
4. Simmer uncovered and on low for 30-45 minutes until the sauce has darkened and it is fragrant.
5. Serve with cooked pappardelle pasta, lashings of parmesan cheese, extra herbs, salt and pepper.
TIPS:
• If you would like a creamier sauce, add a knob of butter or a dash of dairy such as full cream milk or cream.
• If you would like a thicker sauce, simply grate the parmesan into the pan as it is cooking, the parmesan cheese will help to thicken the sauce.
