|400 g||Pappardelle pasta|
|1 Tbsp||Olive oil|
|500 g||Pork mince (Main)|
|1||Red onion, sliced|
|2||Garlic cloves, crushed|
|1 to serve||Pesto|
|700 g||Tomato puree|
|1 to serve||Parmesan cheese, finely grated|
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- Cook the pasta in a large pot of boiling salted water for 8-10 minutes or until al dente. Drain, set aside and keep warm. Heat the oil in a non-stick frying pan over high heat.
- Add the mince and cook, breaking up any lumps with a spoon, for 2-3 minutes or until browned. Add the onion and garlic and cook for a further 2 minutes or until softened.
- Add the tomato puree and reduce heat to medium. Cook for 5 minutes or until thickened. Add the pasta and toss to combine. Top with pesto and parmesan to serve.
TIPSake double the quantity of ragout and freeze half for another meal. It will keep in an airtight container for up to three months.Pappardelle is a large, flat fettucine pasta. If it is unavailable, you could cut lasagne sheets into broad strips.