Pork and Vegetable Ragu

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs carrot
• 1clove garlic
• 1bunch parsley
• 300g pork scotch
• 10g Italian seasoning
• 1pcs chicken-style stock cubes
• 50g tomato paste
• 200g shell pasta
• 150g peas
• 15ml olive oil
• 300ml boiling water

Method

1. Step 1 — Prep ingredients
   This recipe can be cooked in either a slow cooker or an oven. Turn the electric slow cooker to low, or heat the oven to 150C, fan-forced. Coarsely chop the onion. Halve the carrot lengthwise and thickly slice. Crush or finely chop the garlic. Coarsely chop half the parsley, including the stems. Season the pork with salt and pepper.
2. Step 2 — Brown pork
   Heat 1 tbs olive oil in a medium saucepan (use an ovenproof pan for oven method) over high heat. Cook the pork for 2-3 mins each side until well browned. Remove from the pan using tongs.
3. Step 3 — Start cooking vegetables
   Return the saucepan to medium heat. Add the onion, carrot, garlic, chopped parsley and Italian seasoning and cook, stirring, for 3 mins or until softened. Crumble 1 stock cube* into a heatproof jug, add the tomato paste and 300ml boiling water and stir to dissolve. Add stock to the vegetables (if using oven method, add an extra 100ml water). Bring to the boil.
4. Step 4 — Slow cook ragu
   Put the pork and any resting juices into the slow cooker (or return the pork to the ovenproof pan). Carefully transfer the tomato and vegetable mixture to the slow cooker, cover and cook for 8 hrs or until the pork is very tender. If using the oven method, bake in the oven, covered, for 2½ hrs.
5. Step 5 — Cook pasta and peas
   20 mins prior to serving, bring a medium saucepan of salted water to the boil. Cook the pasta in the pan of boiling water for 9 mins. Add the peas, return to the boil and cook for a further 2 mins or until the pasta is al dente. Drain.
6. Step 6 — Get ready to serve
   While the pasta is cooking, pick the remaining parsley leaves, discarding the stems. Taste the ragu, then season with salt and pepper. Using a spoon, coarsely break up the pork. Divide the pasta and ragu among bowls. Scatter with the parsley leaves to serve.

Allergens

Sulphites, Gluten, Wheat