Pulled Pork Ragù with Spaghetti and Spinach Cream

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 15, 2018.

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The longer the ragù sauce is cooking, the more flavoursome it will become. If you have the time, gently simmer for up to 30 minutes but make sure you add a little stock or water to keep the consistency. 554

Ingredients

Ragù

1 brown onion
2 carrots
1 clove garlic
1 tsp ragù spice mix
¼ cup red wine or GF chicken stock
2 Tbsp tomato paste
1 jar tomato passata
1 cup GF chicken stock
2 tsp brown sugar
400g pulled pork

Spaghetti

340g GF spaghetti

Spinach Cream

1 Tbsp oil
1 Tbsp butter
1 clove garlic
100g baby spinach
½ cup sour cream
2 Tbsp milk

To Serve

3 Tbsp basil

Steps

Bring a large pot of salted water to the boil. Thinly slice onion; grate carrots; mince first measure of garlic. 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 ragù spice mix and cook for a further 1 minute, until fragrant.
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.
While ragù is simmering, cook spaghetti in pot of boiling water for 8-10 minutes, or until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
While ragù and spaghetti are cooking, heat oil and butter in a medium fry-pan on medium heat. Mince second measure of garlic and thinly slice spinach.
Cook garlic in pan for 2-3 minutes. Add sour cream, milk and spinach. Stir until sour cream has melted, spinach has wilted and sauce comes together. Remove from heat and season.
Divide spaghetti between bowls and spoon over pulled pork ragù. Top with a dollop of spinach cream and garnish with basil leaves.

Nutritional Information

Energy	2315 kj 553 kcal
Protein	33.1g
Carbohydrate	65.7g
Fat	16.2g