Slow Cooked Red Wine Pork Ragu Pappardelle
A sweet and savoury way to stuff your next tenderloin, the pineapple gives it an extra-sweet kick of flavour that anyone would enjoy.Have some left over pork roast? Don’t just reheat it, put it...
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Cooking tools:
- Slow cooker
- Saucepan
- Fry-pan
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Stove
Ingredients
- 1kg left over roast pork, cut into large pieces
- 50g unsalted butter
- 1 onion, quartered
- 1 garlic, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 Tbsp. tomato paste
- 800g canned tomatoes
- 1 cup red wine
- 2 cups beef stock
- 2 bay leaves
- 1 tsp. whole black peppercorns
- 500g pappardelle pasta
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