Pork, aubergine & porcini ragu

Comforting, woody and rich, a perfect meal for a chilly day.
Rating 4.3
By 3 people
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    4.3/5 (3 Votes)
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Servings:  3
Prep Time:  40
Total Time:  80

Related Categories:   Italian,  


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

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