Pork Ragu Recipe
This pork ragu recipe is easy to whip up and you can pair it with a variety of side dishes to make a delicious meal.
1 large onion
8 pork sausages
1 tsp olive oil
2 – 3 cloves of garlic
400g tinned tomatoes
2 – 3 chillies
1 tbsp curry ketchup
1 tbsp soy sauce
1 tbsp Worcester sauce
Peel and chop the onion and soften in a saucepan by lightly frying using the olive oil. Add the garlic. I prefer to use lazy garlic as it’s more convenient, but freshly pressed garlic will also work.
Whilst the onion is cooking, lightly slice down the side of the sausages and peel away the sausage meat from the skin. The skin can be discarded. Add the sausage meat to the saucepan.
Allow the sausage meat and onion to brown a little, stirring regularly. You’ll want to break up the sausage shape of the meat, so that you end up with more of a mince consistency.
Once the meat has browned a little, add the tinned tomatoes, the curry ketchup, soy sauce, Worcester sauce and the chillies.
Turn the heat down to low and allow the ragu to simmer for 30 – 40 minutes, stirring regularly to avoid it sticking and burning. The liquid should reduce down to give you a lovely rich sauce.
Serve with pasta, rice, crusty bread or potato. I like to serve mine with a portion of papardelle pasta, which is large, flat pasta noodles, similar to wide fettuccine, and a sprinkling of cheese. Hope you enjoy my pork ragu recipe.
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