Chunky Pork & Parmesan Ragu
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4-6 servings
Ingredients
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 by Step Method
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
No special items needed.
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