Pulled Pork Ragu with Courgette Cream

Steps

1. a large pot of salted water to the boil.
2. Heat a drizzle of oil in a large fry-pan on medium heat and cook onion and carrot for about 4 minutes, until softened. Add garlic and ragù spice mix cook a further 1 minute.
3. Stir through all remaining pulled pork ragù ingredients (except for pulled pork). Simmer for 8 minutes, stirring occasionally. Add pulled pork, reduce heat to low and cook for 3 minutes. Season to taste with salt and pepper.
4. While ragù is simmering, shake tagliatelle to separate strands and cook in pot of boiling water for 4–5 minutes, until al dente (just tender). Drain, return to the pot and drizzle with a little olive oil to prevent pasta from sticking.
5. When ragù has 5 minutes cook time remaining, make courgette cream. Mince garlic and grate courgette.
6. Heat oil and butter in a medium fry-pan on medium heat. Cook garlic and courgette for 2–3 minutes. Add sour cream and milk and season with salt and pepper. Stir until sour cream has melted and sauce comes together, then remove from heat.
7. Divide tagliatelle between bowls and spoon over pulled pork ragù. Top with a dollop of courgette cream.