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Tuscan ragú

  • 15 min
  • 8
  • Easy
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Weeknight tuscan ragu

Recipe Ingredients

  • 230g sweet Italian sausage, casing removed
  • 2 tsp olive oil
  • 1,1kg boneless pork shoulder, trimmed, cut into 2,5cm chunks
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 cup dry red wine
  • 800g canned chopped tomatoes
  • 1/2 cup full-cream milk
  • 3 bay leaves
  • 1/2 cup packed fresh basil leaves, torn
  • 450g pappardelle pasta, cooked
  • grated Parmesan, for serving

Recipe Directions

1. In a pressure-cooker pot on medium-high, cook sausage in oil for 5 minutes or until fat has rendered, breaking up meat as it cooks. With a slotted spoon, transfer to a large bowl. Season pork all over with 1/2 tsp each salt and pepper. 2. In batches, add pork to pot; cook for 4 minutes or until browned on two sides, turning once halfway through. Transfer pork to bowl with sausage. To pot, add carrots, onion and garlic; cook for 8 minutes, stirring often. Add wine; cook for 3 minutes. 3. Return meat to pot and add tomatoes, milk, bay leaves and 1/4 tsp salt. Cover and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook for 20 minutes. Remove from heat; let pressure release naturally. 4. Uncover cooker, discard bay leaves and stir in basil. Serve tossed with pasta, garnished with Parmesan. EACH SERVING About 2 300kJ, 37g protein, 54g carbohydrate, 19g fat (6g saturated), 5g fibre

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