Name: Pork ragu with pappardelle
Prep time: 20 min
Cook time: 145 min
Total time: 165 min
Yield: 4
Ingredients: 2 x 5cm thick pork scotch fillet (750g); 2 tablespoon plain flour; 1 tablespoon olive oil; 20 gram butter; 1 medium leek (350g), sliced thinly; 3 clove garlic, sliced thinly; 1 medium fennel bulb (200g), sliced thinly; 1/2 cup (125ml) dry white wine; 1 1/2 cup (375ml) chicken stock; 2 teaspoon balsamic vinegar; 1/2 cup (80g) seeded green olives; 500 gram pappardelle pasta; 1/4 cup coarsely chopped fennel fronds

Pork ragu with pappardelle

This classic Italian pasta dish of pork ragu with pappardelle is complimented beautifully with fresh fennel to create a warming Winter dish for the whole family.

Serves 4

Prep

20M

Cook

2H 25M

Total

2H 45M

Ingredients

2 x 5cm thick pork scotch fillet (750g)

2 tablespoon plain flour

1 tablespoon olive oil

20 gram butter

1 medium leek (350g), sliced thinly

3 clove garlic, sliced thinly

1 medium fennel bulb (200g), sliced thinly

1/2 cup (125ml) dry white wine

1 1/2 cup (375ml) chicken stock

2 teaspoon balsamic vinegar

1/2 cup (80g) seeded green olives

500 gram pappardelle pasta

1/4 cup coarsely chopped fennel fronds

Method

1.Preheat oven to 160°C.

2.Toss pork in flour; shake away excess. Heat oil and butter in flameproof casserole dish; add pork, cook until browned all over. Remove from dish.

3.Add leek, garlic and fennel to dish; stir over medium heat until softened. Add wine; bring to the boil. Reduce heat; simmer, uncovered, until wine is almost evaporated. Add stock; bring to the boil.

4.Return pork to dish, cover with foil; cover dish; cook in oven about 2 hours or until pork is tender, turning halfway. Cool pork 10 minutes, then tear into small pieces.

5.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Return to pan.

6.Reheat pork and sauce, stir in vinegar and olives; add to pasta, toss gently to combine. Serve sprinkled with reserved fennel tops.

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