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Pork Ragu (Adapted from Jamie Oliver)


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Ingredients

4 portion(s)

Ingredients:

  • 50 - 100 g parmesan, Cubed
  • 1 onion, peeled and halved
  • 4 clove garlic, peeled
  • 1 tsp Oregano
  • 1 tsp fennel seeds
  • 1 carrot
  • 1 Celery, Stick
  • 1 long red chilli
  • 400 g Good Quality Pork Sausages, (1 x 6pk)
  • 30 g olive oil
  • 30 g balsamic vinegar, (to taste)
  • 400 g Tinned tomatoes
  • 300 g short pasta
  • 2 tsp chicken stock paste
  • 300 g water
  • 6
    35min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Grate 50-100g Parmesan Cheese 8 sec/speed 8. Set aside.

  2. Place onion and garlic into bowl and chop 4 sec/speed 4. Scrape down sides of bowl. Saute 2 min/90°C/speed 2.

  3. Add carrot, celery, chili, oregano, fennel seeds, and olive oil to bowl and chop 4 sec/speed 7. Scrape down sides of bowl. 

  4. Squeeze the sausage meat from the casing and add to bowl. (Discard the casing.) Combine 4 sec/ speed 4/Counter-clockwise operation. Scrap down sides and cook 7 min/100°C/sp 1/Counter-clockwise operation.

  5. Add balsamic vinegar, tomatoes, chicken stock paste, water, and pasta to bowl. Cook 15 - 20 min/100°C/Gentle stir setting/Counter-clockwise operation replacing the MC with the simmering basket. (SEE TIP.)

  6. Once pasta has cooked through, place dish in Thermoserver with half the parmesan and allow to rest for 5 minutes. Enjoy topped with reserved fresh parmesan!

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Tip

This recipe is adapted from Jamie Oliver's recipe "Pregnant Jool's Pregnant Pasta". A family favourite and regular staple!

I like to set the cooking time as whatever my pasta requires plus 2 or 3 extra minutes. 

Generally I use good quality gourmet pork/apple/fennel sausages from my butcher, but will also work with other varieties. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Very yummy! i will cook the pasta seperate next...

    Submitted by Ponts85 on 29. November 2019 - 00:11.

    Very yummy! i will cook the pasta seperate next time as it all just kinda mushed together.

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  • A great recipe, I added the olive oil to the onion...

    Submitted by Vik2454 on 31. July 2017 - 21:32.

    A great recipe, I added the olive oil to the onion & garlic before sauteing. I used GF pasta & added it for the final 12 minutes. GF, DF, winner!

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  • Bit gluggy....

    Submitted by Fiona Baldwin on 11. July 2017 - 19:09.

    Bit gluggy.
    The taste in this pasta dish was fantastic, but next time I think I will cook the pasta separately. It was just too gluggy for me

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  • This is so yum! great winter

    Submitted by wilkiebarkid on 10. August 2016 - 18:20.

    This is so yum! great winter comfort food. I added a tablespoon of tomato paste to up the tomato-ey flavour. My partner is currently wolfing down his second bowl. We used Pork/fennel/parmesan sausages from woolworths. Super easy - love a one pot meal. and the pasta didn't break up like i have previously had when trying the all in one method. Thank you!

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  • Very nice. Mine needed a

    Submitted by thermo_dude on 22. November 2015 - 19:25.

    Very nice. Mine needed a touch more then 20 minutes as pasta wasnt cooked. And needed a bit s/p to season a bit more but otherwise beautiful. Thankyou 

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  • Hey there! Thanks so much for

    Submitted by thermo.nix on 5. August 2015 - 14:26.

    Hey there! Thanks so much for rating my recipe. tmrc_emoticons.) I've amended the Balsamic quantity as I realise there are varying grades and flavours that would totally make a biiiig impact - eek! Cheers for the feedback xx

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  • Nice recipe but i found the

    Submitted by matoos55 on 1. July 2015 - 16:57.

    Nice recipe but i found the balsamic vinergar to be too over powering. I ill cut it by half next time. I also added some sour cream to make it a semi creamy sauce. Thanks.

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