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Easy pork tagliatelle

Published: 9 Jun 16
Updated: 10 Sep 24

Pork and sherry makes for a new twist on the traditional bolognese recipe. Our pork tagliatelle is a scrumptious, warming Italian dish to add to your repertoire.

Easy
May 2016

Test kitchen approved

Serves 4
Hands-on time 30 min, simmering time 35 min

Pork and sherry makes for a new twist on the traditional bolognese recipe. Our pork tagliatelle is a scrumptious, warming Italian dish to add to your repertoire.

Nutrition: per serving

Calories: 649kcals
Fat: 18.8g (5.4g saturated)
Protein: 36g
Carbohydrates: 74.8g (12.5g sugars)
Fibre: 8g
Salt: 0.5g

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Ingredients

2 tbsp olive oil
450g British free-range pork mince
1 large onion, finely chopped
2 carrots, finely diced
2 garlic cloves, finely chopped
100ml semi-skimmed milk
150ml beef stock
400g chopped tomatoes with herbs
75ml dry sherry, such as oloroso
350g tagliatelle

To serve: Grated parmesan and fresh basil

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Method

Heat 1 tbsp oil in a large saucepan, add the pork, season with salt and pepper, then fry until browned. Put in a bowl. Add the rest of the oil to the juices in the pan and fry the onion and carrots for 10-15 minutes until the carrots are tender and the onion is translucent. Add the garlic and fry for another minute.
Return the mince to the pan with any juices, stir well, then pour in the milk and simmer for 5-6 minutes until the liquid is well reduced.
Pour in the stock, chopped tomatoes and 100ml sherry, then simmer gently for 30-35 minutes until the sauce has thickened. Pour in the remaining 25ml sherry, mix well, then season well with salt and pepper and remove the pan from the heat.

Cook the pasta in boiling salted water according to the pack instructions. Drain the pasta, then add it to the pan with the sauce, turning well to coat. Serve with a generous scattering of parmesan, sprinkled with basil leaves.