Pork Mince Pasta Recipe with Balsamic Vinegar

Pork mince pasta ragu with balsamic vinegar, sun-dried tomatoes and sage garnished with parmesan and parsley.

Pork Mince Pasta Recipe with Balsamic Vinegar

Meat ragu sauces often take a very long time to cook, but this pork mince pasta recipe is designed to be a pretty quick midweek meal. It tastes fantastic too, rocking the flavours of balsamic vinegar, sage and sun-dried tomatoes in a dish that cooks in right around 40 minutes.

Course Main Course

Cuisine Modern European

Keyword ground pork pasta, Minced pork pasta, Pork mince pasta, Pork Ragu Recipe

Prep Time 8

Cook Time 30

Total Time 38

Servings Servings

Calories 988kcal

Author Brian Jones

Ingredients

350 g Minced Pork 12oz
1 Large Echalion or Banana Shallot 75g
3 Garlic Cloves
3 Anchovy Fillets
50 g Sun Dried Tomatoes in Oil ¼ Cup
2 tablespoon Tomato Puree
3 tablespoon Balsamic Vinegar
1 Chicken Oxo Cube
1 teaspoon Dried Sage
75 ml Water ⅓ Cup
2 tablespoon Olive Oil Use the Olive Oil from the Sun-Dried Tomatoes
175 g Dried Pasta 6oz (I use Mezzi Rigatoni)
Salt For boiling pasta
Grated Parmesan For Garnish
Fresh Parsley For Garnish

Instructions

Cut the shallot in half, peel it and then dice it as finely as you can.
Bash the garlic cloves with the side of a knife, peel them, then dice them as finely as you can.
Chop the sun-dried tomatoes into a 5mm (just under ¼") dice.
Heat a 28cm (11") frying pan over a medium heat and when it is hot, add the olive oil followed by the shallots and garlic. Cook for 2 minutes stirring occasionally.
Crank the heat up to high, and when the shallots and garlic start to sizzle hard, throw in the minced pork and cook for 4-5 minutes, to get a nice colour.
Add the tomato puree and anchovy fillets and fry for 1 minute.
Reduce the heat to medium-low and add the balsamic vinegar, crumble in the stock cube, and add the sage, black pepper, and sundried tomatoes. Pour in the water and stir, scraping the bottom of the pan as you go.
Add a lid and cook for 10-12 minutes whilst you cook the pasta
Cook the pasta until al dente in the now-boiling water.
This will take 10-14 minutes, depending on your pasta.
Drain the pasta, reserving a little of the cooking liquid.
Add the pasta to the meat sauce, stir to combine, adding as much of the cooking liquid as required to form a nice sauce.
Serve with freshly grated Parmesan cheese and parsley.

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