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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This is a fabulously cosy dish perfect for cold nights or entertaining.
2 tbsp plain flour
1 tbsp sugar
3 tbsp olive oil
1 tsp smoked paprika
1 onion, finely diced
2 celery sticks, finely diced
1 carrot, finely diced
3 cloves garlic, crushed
1 cup dry red wine
½ cup chicken stock
800g diced tomatoes, canned
5 sprigs fresh thyme
2 bay leaves
400g dried pappardelle pasta
Finely grated parmesan to serve
½ cup water
zest of 2 lemons, grated
1 garlic clove, finely chopped
⅓ cup flat-leaf parsley, finely chopped
2 tbsp plain flour
1 tbsp sugar
3 tbsp olive oil
1 tsp smoked paprika
1 onion, finely diced
2 celery sticks, finely diced
1 carrot, finely diced
3 cloves garlic, crushed
1 cup dry red wine
½ cup chicken stock
800g diced tomatoes, canned
5 sprigs fresh thyme
2 bay leaves
400g dried pappardelle pasta
Finely grated parmesan to serve
½ cup water
zest of 2 lemons, grated
1 garlic clove, finely chopped
⅓ cup flat-leaf parsley, finely chopped
Season the NZ pork steak strips with salt and pepper, then lightly dust with flour.
Heat some oil in a large pan over medium-high heat. Add the NZ pork in batches and cook until evenly browned. Remove from the pan and set aside.
Add a little more oil to the pan and fry onion, celery, carrot, smoked paprika and garlic until soft – about 5 minutes. Add the wine and cook for a further minute before adding the stock, tomatoes, thyme and bay leaves.
Return the pork to the pan, add the sugar and water, and stir until well combined. Cover and bring to the boil.
Reduce heat to a simmer and cook for 1 hour and 30 minutes – stirring occasionally. Remove the lid and cook on low for a further 15 minutes until thick.
While the pork ragu is cooking, prepare the ingredients for the gremolata and combine in a bowl.
Before serving over freshly cooked pappardelle, remove the ragu from the heat and shred the NZ pork pieces with two forks.
Sprinkle each serving with gremolata and grated parmesan cheese.
This is a fabulously cosy dish perfect for cold nights or entertaining.
1 kg New Zealand pork scotch steak, cut into 6cm pieces
2 tbsp plain flour
1 tbsp sugar
3 tbsp olive oil
1 tsp smoked paprika
1 onion, finely diced
2 celery sticks, finely diced
1 carrot, finely diced
3 cloves garlic, crushed
1 cup dry red wine
½ cup chicken stock
800g diced tomatoes, canned
5 sprigs fresh thyme
2 bay leaves
400g dried pappardelle pasta
Finely grated parmesan to serve
½ cup water
zest of 2 lemons, grated
1 garlic clove, finely chopped
⅓ cup flat-leaf parsley, finely chopped
Season the NZ pork steak strips with salt and pepper, then lightly dust with flour.
Heat some oil in a large pan over medium-high heat. Add the NZ pork in batches and cook until evenly browned. Remove from the pan and set aside.
Add a little more oil to the pan and fry onion, celery, carrot, smoked paprika and garlic until soft – about 5 minutes. Add the wine and cook for a further minute before adding the stock, tomatoes, thyme and bay leaves.
Return the pork to the pan, add the sugar and water, and stir until well combined. Cover and bring to the boil.
Reduce heat to a simmer and cook for 1 hour and 30 minutes – stirring occasionally. Remove the lid and cook on low for a further 15 minutes until thick.
While the pork ragu is cooking, prepare the ingredients for the gremolata and combine in a bowl.
Before serving over freshly cooked pappardelle, remove the ragu from the heat and shred the NZ pork pieces with two forks.
Sprinkle each serving with gremolata and grated parmesan cheese.
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