No Chop Pork Ragu & Parmesan Polenta
with Rocket Leaves
Calories
:
800 kcalProtein
:
39.2g proteinPreparation Time
:
15 minutesDifficulty
:
EasyAllergens:
- Milk
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
Sink into a bowl of pure comfort with this Italian pork ragu and Parmesan polenta, where tender, simmered pork meets a silky, saucy base. It’s a rich and hearty affair, balanced perfectly by the peppery bite of fresh rocket.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 sachet
Thyme
250 g
Pork Mince
1 packet
Soffritto Mix
1 sachet
Tomato & Herb Seasoning
1 packet
Garlic Paste
1 packet
Passata
1 packet
Instant Polenta
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 cup
milk
(Contains: Milk)
50 g
butter (for the mash)
(Contains: Milk)
¼ tsp
salt
Utensils
•Large Frying Pan
Cooking Steps
1
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, stirring occasionally, until softened, 2-3 minutes.
- Add pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
- Meanwhile, pick thyme leaves.
2
- Reduce heat to medium, then add tomato & herb seasoning, garlic paste and thyme and cook until fragrant, 1 minute.
- Stir in passata and cook until slightly thickened, 2-3 mins. Season to taste.
3
- In a medium saucepan, combine the water and milk and bring to the boil over high heat.
- Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
- Remove from the heat, add the butter, half the Parmesan cheese and the salt, stirring until well combined. Season with pepper.
4
- Divide creamy polenta between plates. Top with Italian pork ragu.
- Garnish with the remaining Parmesan cheese and serve with rocket. Enjoy!
