Pork ragu with pappardelle | Women's Weekly Food
This classic Italian pasta dish of pork ragu with pappardelle is complimented beautifully with fresh fennel to create a warming Winter dish for the whole family
Ingredients
- 2 x 5cm thick pork scotch fillet (750g)
- 2 tablespoon plain flour
- 1 tablespoon olive oil
- 20 gram butter
- 1 medium leek (350g), sliced thinly
- 3 clove garlic, sliced thinly
- 1 medium fennel bulb (200g), sliced thinly
- 1/2 cup (125ml) dry white wine
- 1 1/2 cup (375ml) chicken stock
- 2 teaspoon balsamic vinegar
- 1/2 cup (80g) seeded green olives
- 500 gram pappardelle pasta
- 1/4 cup coarsely chopped fennel fronds
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