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Pork ragu with tagliatelle recipe

Pork ragu with tagliatelle recipe

5 ratings

Transform your leftover Italian-style roast into this delicious pork ragu. Ready in just 30 minutes, our simple pasta dish is sure to be a big hit. Top with plenty of Parmesan and tuck in! See method

  • Serves 4
  • Takes 30 mins
  • 859 calories / serving


  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 250g pack chestnut mushrooms, quartered
  • 3 large garlic cloves, crushed
  • ½ tbsp thyme leaves, finely chopped, plus extra leaves to garnish (optional)
  • ½ tbsp rosemary leaves, finely chopped
  • 1 tsp fennel seeds, crushed
  • ¼ tsp crushed chillies
  • 2 tbsp tomato purée​
  • 2 x 400g tins chopped tomatoes​
  • 1 chicken stock cube
  • 2 tbsp balsamic vinegar
  • 450g leftover roast pork loin, chopped or shredded into small pieces
  • 100g leftover roast carrots, finely chopped
  • pinch of caster sugar
  • 300g dried tagliatelle
  • 40g Parmesan, finely grated
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    41g 58%
  • Saturates

    16g 78%
  • Sugars

    17g 19%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 75.9g Protein 41.9g Fibre 9.4g


  1. Heat the olive oil in a large, high-sided frying pan or casserole dish over a medium-high heat. Add the onion and mushrooms and cook for 4-5 mins, stirring regularly, until softened and golden brown. Add the garlic, thyme, rosemary, fennel seeds, crushed chillies and tomato purée and cook, stirring, for a further 2 mins until aromatic. Add the chopped tomatoes, 250ml water, the stock cube, balsamic vinegar, pork, carrots and a pinch of sugar, then season. Bring to a simmer, then cook over a medium heat for 15-18 mins until thickened and the flavour has intensified. Add a splash of water to loosen if you need to.
  2. Meanwhile, bring a large saucepan of water to the boil. Cook the tagliatelle for 7-9 mins until cooked to your liking. Taste the ragu and adjust the seasoning if you like.
  3. Drain the tagliatelle, then stir it through the pan with the ragu. Divide between 4 plates or bowls, then top with Parmesan and thyme leaves, if you like.
As the pork and carrots have already been reheated once to make the ragu, this dish is not suitable for reheating.

Tip: If you have any leftover gravy from the roast, add a drizzle to the ragu to add even more depth of flavour.

This recipe is made from our leftover Porchetta-style roast pork

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