Pork
Tagliatelle with Pork Ragù
Pork chopped with a sharp knife gives the ragù a far better texture than mince. Slow-simmered with onion, celery, white wine and rosemary, it is then tossed with freshly cooked tagliatelle. Parmesan and lemon zest lift the whole dish at the end. A taste of winter Italy you can enjoy in your own kitchen.
Prep: 20 min
Cook: 35 min
Servings: 4
Energy: 733 kcal per serving
Method
01.
Heat the oil with the garlic in a large deep frying pan or a large saucepan. As soon as the garlic starts to colour, take it off the heat and leave it to stand for 5 minutes, then remove the garlic.…
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