Jamie Olivers Leftover Pork Ragu, Lay The Table
Pork

Jamie Olivers Leftover Pork Ragu

Jamie Olivers Leftover Pork Ragu, Lay The Table

This recipe comes from Jamie Olivers Money Saving Meals. Ive cooked it a couple of times because the kids love it. Its spicy, rich and very tomatoey.

Its a great way to use up a hunk of leftover pork from the Sunday roast. I used pork shoulder, which is much cheaper than loin, but either works.

Serves 4

2 sprigs rosemary, leaves picked and chopped
2 garlic cloves, finely chopped
2 onions, finely chopped
2 carrots, finely chopped
Olive oil
Half tsp dried chilli flakes
1 tbsp fennel seeds
300g leftover cooked pork shoulder, chopped
700ml tomato passata

Jamie Olivers Leftover Pork Ragu, Lay The Table
Jamie Olivers Leftover Pork Ragu, Lay The Table
Jamie Olivers Leftover Pork Ragu, Lay The Table

1. Add a couple of tablespoons of olive oil to a large frying pan or saucepan and gently cook the rosemary, onions, garlic, carrots, chilli and fennel for approx. 10 mins.

2. Add the pork and stir through. Cook for around 10 mins, until the pork breaks down into shreds. Add the passata and bring to the boil. Cook until you have a thick sauce.

Jamie Olivers Leftover Pork Ragu, Lay The Table
Jamie Olivers Leftover Pork Ragu, Lay The Table

3. Pile the ragu onto freshly cooked pasta of your choice. I put it into these paccheri tubes, which I then baked in the oven for 10 mins, before grating over lots of Parmesan.

Jamie Olivers Leftover Pork Ragu, Lay The Table
Jamie Olivers Leftover Pork Ragu, Lay The Table
Jamie Olivers Leftover Pork Ragu, Lay The Table
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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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