Pork mince ragu with pappardelle-style pasta
About £1.20 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork mince500g
- Onions1
- Carrots5g
- Celery1
- Chopped tomatoes800g
- Milk100ml
- Pasta400g
- Parmesan40g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Finely chop the onion (1), carrot (5g) and celery (1) and soften slowly in oil (10 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Turn up the heat, add the pork (500g) and brown it well (8 min).
- Add the tomatoes (800g) and a splash of milk (100ml), lid half on, and simmer gently (30 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Cook the pasta (400g), keep a mug of water, and toss with the ragu. Parmesan (40g) on top.
Kitchen note Salt the pasta water until it tastes like the sea. Before you drain it, scoop out a mugful of the cooking water. A splash of it loosens any sauce and makes it cling.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.