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Macaroni in Pork Shoulder Ragu

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Adjust Servings:
400gr Boneless Pork Shoulder cut into small chunks
1 tbsp Thyme
1 tbsp Rosemary
1 Bay leaf
2 Onions
5 Garlic cloves
1 cup White wine
Knorr Lamb Cube
Canned tomatoes
Chilli flakes
400gr Macaroni
Parmesan cheese To coat the pasta

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Macaroni in Pork Shoulder Ragu

  • 60 Minutes
  • Serves 4
  • Easy



This Pork Shoulder Ragu is made in a rich, flavourful and runny sauce and makes it more comforting when you need it most!

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I begin by browning the pork shoulder and then remove from the pan. In the same pan, I sauté the finely chopped onions and once translucent, I also sauté together the garlic. Then, I add the finely chopped fresh rosemary, the dried thyme and the dried bay leaf.


Then I add the white wine, a can of cherry tomatoes, the stock made from the Lamb Knorr cube (yes lamb, it’s delicious!) and the chilli flakes. Season with salt & pepper & let it simmer for a few minutes.


Finally, add the meat to the sauce and let it cook low & slow for an hour (of longer if you have the time). Cook the pasta as per cooking instructions, To mix the pasta, grate some parmesan cheese on the pasta before mixing in the sauce. Serve warm & enjoy.


More Recipes: Tagliatelle with lemon zest, pine nuts, parmesan & artichoke hearts

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