Easy pork tagliatelle
- May 2016
- Serves 4
- Hands-on time 30 min, simmering time 35 min
Pork and sherry makes for a new twist on the traditional bolognese recipe. Our pork tagliatelle is a scrumptious, warming Italian dish to add to your repertoire.
- 18.8g (5.4g saturated)
- 74.8g (12.5g sugars)
- 2 tbsp olive oil
- 450g British free-range pork mince
- 1 large onion, finely chopped
- 2 carrots, finely diced
- 2 garlic cloves, finely chopped
- 100ml semi-skimmed milk
- 150ml beef stock
- 400g chopped tomatoes with herbs
- 75ml dry sherry, such as oloroso
- 350g tagliatelle
To serve: Grated parmesan and fresh basil
- Heat 1 tbsp oil in a large saucepan, add the pork, season with salt and pepper, then fry until browned. Put in a bowl. Add the rest of the oil to the juices in the pan and fry the onion and carrots for 10-15 minutes until the carrots are tender and the onion is translucent. Add the garlic and fry for another minute.
- Return the mince to the pan with any juices, stir well, then pour in the milk and simmer for 5-6 minutes until the liquid is well reduced.
- Pour in the stock, chopped tomatoes and 100ml sherry, then simmer gently for 30-35 minutes until the sauce has thickened. Pour in the remaining 25ml sherry, mix well, then season well with salt and pepper and remove the pan from the heat.
- Cook the pasta in boiling salted water according to the pack instructions. Drain the pasta, then add it to the pan with the sauce, turning well to coat. Serve with a generous scattering of parmesan, sprinkled with basil leaves.
Try using veal mince, or a mix of beef and pork, and swap the sherry for white wine.
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