Spicy Pork Ragu with Tagliatelle
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ½ cups Green beans (ends removed and cut diagonally into 3 cm long pieces)
- 5 cups Pork (from the shoulder), diced into 2 cm chunks
- 2 cups Tomatoes (quartered, seeds removed and finely chopped)
- 3 Tbsps vegetable oil
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 2 Jalapeño (pepper)
- 1 Tbsp tomato puree
- 2 ½ cups Meat stock
- ¼ tsp sweet paprika
- 1.333 cups Bell pepper (seeded and sliced thinly)
- 11 ozs Tagliatelle
- 1 Tbsp parsley (chopped)
Preparation steps
1.
Blanch the beans in boiling salt water for 4–5 minutes. Season the meat with salt and pepper.
2.
Place the tomatoes in a sieve and set the resulting juice aside for later. Heat the oil in a large skillet and fry the meat well. Add the onions, garlic and jalapenos and fry lightly together. Stir in the tomato puree and cook for 1–2 minutes.
3.
Quench with the stock and the tomato juice. Bring to a boil, reduce the heat and season with salt, pepper and paprika. Leave to simmer for about 35 minutes.
4.
Add the pepper slices, beans and tomatoes and simmer for a further 10 minutes.
5.
Cook the tagliatelle according to the instructions on the packet until al dente. Season the pork and sprinkle with parsley. Serve on plates along with the drained pasta.
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