Meats Recipes - Pork and Carrot Ragout with Orange Noodles

Ingredients                    

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 4 onions, chopped

• 15 ml/1 tbsp fennel seeds

• 450 g/1 lb/4 cups minced (ground) pork

• 3 carrots, coarsely grated

• 600 ml/1 pt/2 1/2 cups pork stock

• 45 ml/3 tbsp tomato puree (paste)

• Salt and freshly ground black pepper

• 350 g/12 oz ribbon noodles

• Grated rind and juice of 2 oranges

• Chopped parsley

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Method:

1. Melt half the butter in a saucepan. Add the onion and fennel seeds and fry (sauté) for 2-3 minutes.

2. Add the pork and fry, stirring, until the meat is brown and all the grains are separate. Add the carrot and cook for a further 1 minute.

3. Add the stock, bring to the boil, stir in the tomato puree and a little salt and pepper. Simmer, stirring occasionally, for 10-15 minutes.

4. Meanwhile, cook the noodles according to the packet directions. Drain and return to the saucepan.

5. Add the remaining butter, orange rind and juice and toss over a gentle heat until the pasta has absorbed the liquid.

6. Season with a little pepper. Pile on to warm plates and top with the pork ragout. Sprinkle with the parsley and serve.