Pappardelle pasta with tomato salad and pork ragout
Eye-catching ragout with diced pork and lots of vegetables, served with pasta and tomato salad.
Ingredients:
For 6
Ragout
1 large onion, 150g
4 cloves garlic
2 carrots, 150g
5 stalks of celery, 150g
1 tbsp olive oil
600g diced pork
Salt and pepper
1 tbsp oil
3 dl red wine
2 tins chopped tomatoes
1 tbsp tomato purée
Herbs
1 sprig rosemary
2 sprigs sage
3 bay leaves
500g pappardelle pasta
Tomato salad
8 ripe tomatoes
1 red onion
10 black olives, 50g
A couple of sprigs of basil
Dressing
½dl oil
2 tbsp apple vinegar
½ tsp sugar
Salt and pepper
Decoration
30g parmesan cheese
Approx. 45 minutes
Method
Ragout
1. Peel the onion and garlic and chop finely.
2. Peel the carrots and cut them into cubes.
3. Wash the celery and cut into slices.
4. Heat the oil in a pan under a good heat and fry the vegetables for a few minutes.
5. Pat the meat dry with a piece of kitchen towel and season with salt and pepper.
6. Heat the oil in a pan under a good heat and brown the meat on all sides. Add the meat to the vegetables.
7. Deglaze the pan with red wine and reduce to half. Pour the wine into meat and vegetables.
8. Add chopped tomatoes and tomato purée.
9. Add the herbs and cover. Allow to simmer for 20-30 minutes.
10. Season with salt and pepper.
Tomato salad and dressing
1. Cut the tomatoes in wedges. Peel the onion and cut into thin slices.
2. Rinse the basil and remove the leaves.
3. Whisk the dressing.
4. Layer the tomatoes, onions and olives in a bowl. Decorate with the basil leaves.
Pasta
1. Boil the pasta as instructed on the packet.
Serving
1. Serve the ragout and pasta on plates and grate a little cheese on top. Serve the tomato salad on a small side plate.
Energy distribution and content per person
Protein 23%
Carbohydrate 49%
Fat 28%
2745 kJ - 655 kcal