Save with Jamie
By Jamie Oliver
Slow-roasted pork ragù
50 mins
Not Too Tricky
serves 6
About the recipe
Leftover pork adds a phenomenal amount of flavour to this sauce, which would be impossible to achieve with minced meat. It’s simple to make and is wonderful, as you can see here, served with any pasta or hot bruschetta – or, as we say in Britain, ‘toast’. Really, the list of things you can serve it with is ridiculous: in sandwiches, with polenta or a jacket spud, in risotto, in cannelloni, even in tiramisù . . . joking, I was just checking you’re still concentrating!
Save with Jamie, p166
Recipe From
Ingredients
2 sprigs of fresh rosemary
2 cloves of garlic
2 onions
2 carrots
olive oil
½ teaspoon dried chilli flakes
1 heaped teaspoon fennel seeds
300g leftover cooked pork
1 x 700ml jar of passata
Method
Find the recipe!
For the full recipe, head to page 166 of Save with Jamie.
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