Pork ragu with pappardelle
lean pork fillet
600 g, (buy 660g scotch), fat trimmed
1 whole, halved, washed, sliced
2 clove(s), crushed
1 small, sliced, fronds reserved
1½ cup(s), (375ml), salt-reduced
250 g, pappardelle
150 g, halved
fresh flat-leaf parsley
2 tbs, finely chopped
green olives, drained
80 g, in brine, pitted, halved
2 x 3 second spray(s)
- Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook steaks, turning, until browned. Transfer to a plate. Respray pan and add leek, garlic and fennel and cook, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Gradually add stock. Return pork to pan and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour 15 minutes or until pork is very tender and sauce has thickened. Using two forks, shred pork in pan.
- Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender, adding green beans for last 3 minutes of cooking time. Drain and set aside green beans.
- Add parsley and olives to pork ragu, tossing gently to combine. Divide pasta among serving plates. Top with ragu and season with freshly ground black pepper. Scatter over reserved fennel fronds and serve with beans.