Pulled Pork Ragù with Spaghetti and Spinach Cream

Pulled Pork Ragù with Spaghetti and Spinach Cream

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 13, 2017.
Order Now
Order Now

Pre-perfectly slow cooked it for 12 hours, to make indulging at home that little bit easier!

Ingredients

PULLED PORK RAGÙ

  • 1 brown onion, thinly sliced
  • 2 carrots, grated
  • 1 clove garlic, minced
  • 1 teaspoon ragù spice mix
  • ¼ cup red wine or chicken stock
  • 2 tablespoons tomato paste
  • 1 jar tomato passata
  • 1 cup chicken stock
  • 2 teaspoons brown sugar
  • 400g pulled pork

SPAGHETTI

  • 340g dried spaghetti pasta

SPINACH CREAM

  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 clove garlic
  • ½ bag baby spinach leaves
  • 1/4 cup sour cream
  • 2 tablespoons milk

TO SERVE

  • 3 tablespoons roughly torn basil leaves

Steps

  1. a large pot of salted water to the boil.
  2. Heat a drizzle of oil in a large frypan on medium heat. Cook onion and carrots for about 4 minutes, until softened. Add garlic and ragù spice mix and cook for a further 1 minute, until fragrant.
  3. Stir through all remaining pulled pork ragù 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 ragù is simmering, cook spaghetti in pot of boiling water for 8-10 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
  5. While ragù and spaghetti are cooking, make the spinach cream. Heat oil and butter in a medium fry-pan on medium heat. Mince garlic and thinly 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 ragù. Top with a dollop of spinach cream and garnish with basil.

Nutritional Information

Energy 2359 kj
564 kcal
Protein 32.7g
Carbohydrate 66.0g
Fat 16.3g