Tagliatelle with a lemon pork ragù
- Carmelita Caruana
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Serves 4
Easy
Total time: 1 hr and 15 mins
Takes 1 hour-1¼ hours
A star rating of 4 out of 5.51 ratingsRate
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Authentic Italian tagliatelle with a lemon pork ragù
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Ingredients
Nutrition
Units:
MetricUS
-
2 garlic cloves
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2 tbsp extra-virgin olive oil
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1 small onion
finely chopped
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1 celery
stick, finely chopped
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100g diced pancetta
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500g minced pork
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200ml dry white wine
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50g parmesan
plus extra for serving
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1 large organic lemon
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400g dried egg tagliatelle
(not durum wheat tagliatelle)
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3 tbsp chopped flatleaf parsley
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Nutrition: per serving
- kcal811
- fat39g
- saturates14g
- carbs69g
- sugars0g
- fibre3g
- protein43g
- salt5.3g
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Method
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step 1
Peel the garlic cloves, cut in half lengthways and remove the green shoot at the centre. Gently warm the garlic and oil in a large frying pan (big enough to toss the pasta in later). As it starts to colour, take off the heat and let the garlic infuse for 5 minutes, then discard it.
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step 2
Tip the onion and celery into the garlic scented oil, sprinkle with a little salt and return to a gentle heat. Let them soften, without colouring, for 8-10 minutes. They should sweat rather than fry, so if you hear sizzling add water, a tablespoon at a time.
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step 3
Add the pancetta and cook for another 6minutes, adding water as before. Stir in the pork and turn the heat up. Don’t colour the meat too much and avoid breaking it up. Add the wine and let it evaporate, then season. Pour in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little water if the mixture gets too dry.
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step 4
While the ragù is cooking, put a pan with plenty of water on to boil. Grate the Parmesan and the zest from the lemon.
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step 5
When the water is at a rolling boil add 2 tsp salt, then the pasta. Partly cover, bring back to the boil, give it a good stir and reduce the heat so the water boils gently. Taste the pasta 2 minutes before the timing on the packet – remember it will keep cooking while it is tossed with the ragù.
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step 6
Drain the pasta, reserving some pasta water. Immediately transfer the pasta to the frying pan and toss well over a low heat. Tip in the parmesan and toss well. Add pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
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step 7
Toss in the lemon zest and parsley. Serve immediately.
Recipe from Good Food magazine, July 2002
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A star rating of 4 out of 5.51 ratings
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