Leftover Pulled Pork Ragu

Name: Leftover Pulled Pork Ragu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Carrot (finely diced (1/2 cup)); 1 Celery (finely diced (1/2 cup)); 1/2 Onion (finely diced (1/2 cup)); 2 cups Leftover Pulled Pork (chopped (300g)); 1/2 cup Red wine ((125ml)); 2 cups Passata (sieved tomatoes) ((500g )); 1 Tbsp Tomato paste; 1.5 cups Water ((375ml)); 14 oz Bucatini or long pasta of choice ((400g))

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $7.60 /serving

Author : Emily Kemp

easy italian ragu pork ragu pulled pork ragu

Ingredients

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1 Carrot (finely diced (1/2 cup))1 Celery (finely diced (1/2 cup))1/2 Onion (finely diced (1/2 cup))2 cups Leftover Pulled Pork (chopped (300 grams))1/2 cup Red wine ((125 milliliters))2 cups Passata (sieved tomatoes) ((500 grams))1 Tbsp Tomato paste1.5 cups Water ((375 milliliters))14 oz Bucatini or long pasta of choice ((400 grams))

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Instructions

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Step 1

Bring a large pot of salted water to a boil and cook the pasta until al dente (according to packet instructions). Heat olive oil in a large pan and add the diced carrot, celery, and onion, cook until soft and translucent, around 10 to 15 mins.

Step 2

Then add the red wine and reduce by half or until the smell of wine has disappeared.

Step 3

Add the tomato paste, passata (pureed tomatoes) and 1 cup of water rinsed out from the passata can or jar, stir. Simmer the sauce down on a medium heat for another 10 to 15 minutes

Step 4

Once the sauce has reduced add the leftover pulled pork to the sauce and leave on the heat for another 5 minutes until heated through then add cooked pasta and toss to coat.