Pulled Pork Ragù with Spaghetti and Spinach 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. Cook onion and carrots for about 4 minutes, or until softened. Add garlic and ragu spice mix and cook for a further 1 minute until fragrant.
3. Stir through all remaining pulled pork ragu ingredients (except pulled pork) and simmer for 10 minutes, stirring occasionally. Add pulled pork, reduce heat to low and cook for a further 5 minutes. Season to taste with salt and pepper.
4. While pulled pork ragu is simmering, cook spaghetti in pot of boiling water for about 8–10 minutes, or until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
5. While ragu and spaghetti are cooking, make the spinach cream. Heat oil and butter in a medium fry-pan on medium heat. Mince garlic and finely slice spinach leaves.
6. Cook garlic in pan for 2–3 minutes. Add sour cream, milk and spinach and season with salt and pepper. Stir until sour cream has melted, spinach has wilted and sauce comes together. Remove from heat.
7. Divide spaghetti between bowls and spoon over pulled pork ragu. Top with a dollop of spinach cream and garnish with basil.