Chunky Pork & Parmesan Ragu

4-6
Servings
15m
Prep Time
135m
Cook Time
2h 30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (423.6 g)
  • Calories 485.4
  • Total Fat - 29.5 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 145.4 mg
  • Sodium - 1515.5 mg
  • Total Carbohydrate - 7.2 g
  • Dietary Fiber - 1.4 g
  • Sugars - 2.2 g
  • Protein - 46.1 g
  • Calcium - 77.5 mg
  • Iron - 3.9 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 1.9 mg

Step 1

Put a large heavy based saucepan over moderate heat and fry pork and salami in extra virgin olive oil for 5 minutes until browned and then add leek, celery, garlic and thyme and then cook for a further 10 minutes, stirring often.

Step 2

Add tomato paste, cooking until it begins sticking to the bottom of the saucepan, then pour in stock and add the rind, reduce heat to low, then season.

Step 3

Fit the pan with a lid and simmer for 2 hours until pork is tender.

Step 4

Serve with polenta, wiltd spinach and walnuts.

Tips & Variations


No special items needed.

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