This recipe is super thrifty as it uses leftover roast pork which adds huge flavour for very little effort. Delicious served with pappardelle, spread on crostini or layered between sheets of fresh pasta for quick and easy lasagne. Be warned, it does have a kick. Cut back on the crushed chilli if you don't do spice. Recipe adapted from Save with Jamie.
Cooking Time: 50 minutes
Serves: 2 (generously)
Ingredients
1 clove of garlic
1 red onion
1 carrot
1 sprig fresh rosemary
1 tbsp olive oil
1/2 tsp crushed chilli flakes
1 tsp fennel seeds
150 g leftover roast pork
400 g tin plum tomatoes
Method
1. Peel and finely chop the garlic, onion and carrot. Pick the rosemary leaves off the stem. Add the garlic, onion, carrot, rosemary and crushed chilli to a large frying pan over a medium heat with the olive oil.
2. Crush the fennel seeds in a pestle and mortar and add to the pan. Cook for 15 minutes.
3. Cut or tear the roast pork into chunks. When the vegetables are soft and sticky, add the pork and continue to cook for 5 minutes.
4. Add the plum tomatoes and a splash of water. Cook the sauce for 20 minutes or so until it has reduced and the pork has started to break down into the sauce.
5. Serve the ragù with pasta of your choice (or bread, potatoes etc) and a generous grating of Parmesan cheese. If using pasta, add a ladleful of the pasta cooking water to the ragù before combining.
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