When you’ve got amazing ingredients around you, sometimes the best thing you can do is keep it simple. This pork and oyster mushroom ragù is all about letting the flavours shine—just a few quality ingredients, cooked with care, and a whole lot of comfort in every bite!
Ingredients:
- 1 pack of Hopcott's ground pork
- 1 torpedo onion
- 3 cloves of garlic minced
- 1 lb of oyster mushrooms roughly chopped
- 1/4 cup of dry white wine or broth
- 1/2 tsp chili flakes
- 1/2 cup of pasta water
- Half a pack of pasta
- Salt and freshly ground pepper
- Fresh basil for garnish
- Grated parmesan
Instructions:
- In a large skillet or dutch oven, heat olive oil over medium heat. Add chopped onion and a pinch of salt. Cook for 5-7 minutes until softened and slightly golden. Add the garlic and cook for another 30 seconds.
- Add the ground pork and season with salt, pepper and chili flakes, Cook for 6-8 minutes until browned, breaking it up with your utensil of choice.
- Add the chopped mushrooms into the pan stirring occasionally. Cook for 6-8 minutes until they've released their moisture.
-
Deglaze and build flavour by pouring in the wine/broth whatever you choose! (If using wine let it simmer for 2-3 minutes for the alcohol to cook off).
- Reduce to low and simmer. Add a splash of pasta water if the ragù looks dry. Let simmer for 10-15 minutes to bring the flavours together adding more water if needed.
- Add the Ragù sauce to you cooked pasta and mix. Fold in the parmesan leaving some to garnish. Serve with thinly sliced basil, extra parm and some fresh cracked pepper!
