Easy Pork Ragu Pasta

Nutrition per serve

Ingredients

• 1pcs carrot
• 200g cabbage
• 250g spaghetti
• 300g lean pork mince
• 400g diced tomatoes
• 10g Tuscan seasoning
• 50g tomato paste
• 30g pepitas
• 30ml olive oil
• 15ml balsamic vinegar
• 5ml sugar
• 10ml butter

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Coarsely grate the carrot. Thinly slice the cabbage with a sharp knife or mandoline. Put 1 tbs olive oil and 2 tsp balsamic vinegar in a large bowl. Add the cabbage, season with salt and pepper and toss to combine. Set aside, tossing occasionally, until needed.
2. Step 2 — Cook spaghetti
   Add three-quarters of the spaghetti* to the pan of boiling water and cook, stirring occasionally, for 12 mins or until al dente. Drain.
3. Step 3 — Start sauce
   Meanwhile, heat 1 tbs olive oil in a medium saucepan over medium-high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the carrot and cook for 2 mins or until softened.
4. Step 4 — Finish sauce
   Add the tomatoes, Tuscan seasoning, half the tomato paste*, 2 tsp balsamic vinegar, 1 tsp sugar and 2 tbs water to the mince mixture and bring to a simmer. Reduce the heat to medium, cover and cook for 5 mins or until slightly thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Heat 2 tsp butter in a small frypan over medium-high heat. Add the pepitas and toast, tossing, for 3 mins or until slightly browned. Divide the spaghetti and ragu among bowls. Scatter over the pepitas, serve with the cabbage and enjoy!
6. Step 6 — Did you know?
   Wondering why we only suggest using three-quarters of the spaghetti? All our recipes are approved by our nutritionist who is guided by the Australian Guide to Healthy Eating, ensuring you get a meal that's both nutritious and delicious! This recipe makes the perfect portion of sauce for this amount of spaghetti.

Allergens

Sulfit, Milch, Gluten, Wheat