Pork, aubergine & porcini ragu
Comforting, woody and rich, a perfect meal for a chilly day.
Mar 9, 2015 by
Servings: 3
Prep Time: 40
Total Time: 80
Prep Time: 40
Total Time: 80
Related Categories: Italian,
Ingredients:
Olive oil 500g minced pork 1 large aubergine, cut into 7mm slices and chargrilled 2 banana shallots, finely sliced 2 cloves garlic, minced a handful dried porcini mushrooms, soaked in a little boiling water 3 chestnut mushrooms 75ml red wine 500ml pork stock (or 1 pork stock cube, dissolved in 500ml water) 400g tinned tomatoes 2 tbsp tomato puree 1 tsp dried sage half a tsp smoked paprika half a tsp dried basil half a tsp dried rosemary a dash of Worcestershire sauce sea salt and black pepper to taste
