Long, golden ribbons of pasta, coated in a rich, thick ragu is truly one of life's greatest pleasures. Steaming hot and wrapped round a fork, this dish is sure to be a family favourite on a cold autumn's evening. Simple yet beautifully effective, the lardons add a depth of flavour that perfectly compliments the pork. 

The pasta helps to soak up the delicious ragu sauce, and provide a a mouth-watering dish that is ideal for any night of the week.

 

Ingredients

Method

  • In a wide and deep frying pan, sear the pork and the bacon until it becomes a rich golden colour. Add the tin of tomatoes, garlic and chicken stock and gently simmer with a lid on for 2-3 hours until the pork is tender. 

    Remove the pieces of pork from the pan and shred with a fork. Return the pork to the pan and stir in the chopped thyme. Check the ragu for seasoning, adjust if necessary. 

    Bring a pan of salted water to the boil and cook the tagliatelle according to the packet instructions. 

    Add the cooked pasta into the pan of ragu, along with a few tablespoons of the pasta cooking water and the butter. Stir to combine the pasta, ragu and butter into a rich velvety sauce. 

    Serve in bowls with a twist of black pepper, a scattering of fennel fronds and grating of hard cheese. 


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