This quick and very easy version of a pork ragu has all the authentic flavours yet without the long cooking time generally associated with this recipe. Using pork mince instead of diced cubes decreased the cooking time and but still had that ragu style texture. Thyme wasn't overpowering nor was the nutmeg. The hint of chilli was evident but didn't cause you to break out in a sweat.
Overall a perfect mid week dinner that fits the bill of being quick, easy and full of flavour.
Quick Pork Ragu with Spaghetti
(recipe adapted from Taste.com)
ProPoints per serve: 10
1 onion, finely chopped
2 garlic cloves, crushed
1/2 teaspoon chilli flakes
1 tablespoon chopped thyme leaves
500 grams pork mince
1 cup white wine
400 gram can chopped tomatoes
2 tablespoons tomato paste
300ml chicken stock, heated
pinch of nutmeg
250 grams spaghetti, or pasta of your choice
50 grams grated parmesan, to serve
Heat a saucepan over low heat and spray with cooking. Cook onion for 5 minutes or until just softened. Add garlic, chilli and thyme, then cook for 1 minute. Add pork and cook, breaking up lumps with a spoon, for 3-4 minutes until golden. Add wine and cook for 3-4 minutes until nearly evaporated. Add tomatoes, paste, stock and nutmeg, then season. Simmer for 10-15 minutes until thickened.
Cook pasta in a pan of boiling, salted water according to the packet instructions. Drain. Serve with sauce, parsley and cheese.
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