© J Sainsbury plc 2020
Pappardelle with pork and port
Pappardelle with a pork and port twist
This bolognese is made with leftover Christmas port, which gives it a rich and intense flavour. If you don’t like pork mince, try it with beef or turkey instead.
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Ready in 60 minutes
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Cooking time 50 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 1 large carrot, peeled and cubed
- 1 garlic clove, crushed
- 500 g pork mince 5% fat
- 2 tsp dried oregano
- 2 sprigs rosemary, leaves only, chopped
- 250 g chestnut mushrooms, sliced
- 200 ml port
- 2 x 390g cartons chopped tomatoes
- 350 g pappardelle, or other long flat pasta
To serve
- 4 tsp Parmesan shavings
Method
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1
Heat the olive oil in a large saucepan and add the onion, celery and carrot. Cook for 5-6 minutes until beginning to soften. Add the garlic and cook for another minute.
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2
Add the mince to the pan and break up with a wooden spoon. Stir for 3-4 minutes until brown all over.
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3
Sprinkle over the oregano and rosemary and add the chestnut mushrooms. Cook for 4-5 minutes until they begin to soften, then pour in the port. Turn the heat up and bubble for 2 minutes.
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4
Pour in the chopped tomatoes, fill one of the empty cartons with water and swirl into the pan, then bring to the boil. Turn down the heat and simmer for 25-30 minutes, until the sauce is rich and thickened slightly.
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5
Meanwhile, cook the pasta according to pack instructions. Drain, toss with the bolognese and sprinkle the parmesan on top.
