Quick Pork Ragu with zucchini and Parmesan cheese
A delicious and super simple recipe from Chefs Plate.
Servings: 4 people
Equipment
- Colander
- Measuring spoons, and cups
- large pot
- Large Non-stick pan
Ingredients
- 500 grams Ground pork
- 340 grams Spaghetti
- 1 (113 grams) Medium yellow onion
- 5 (400 grams) Small zucchini
- 2 (12 grams) Garlic cloves
- 2 tbsp (36 grams) Soy sauce
- 398 mL Crushed tomatoes
- 1 1/4 cups (113 grams) Parmesan cheese shredded
- 3 tbsp (56 grams) Sun-Dried tomato pesto
- 2 tbsp Italian Herb Spice Blend
Instructions
- Wash and dry all produce. Cut zucchini into 1/4-inch half-moons. Cut onion into 1/4-inch pieces. Mince garlic.
- In a large non-stick pan, heat 1 tbsp oil over medium-high heat.
- When pan is hot, add pork, soy sauce and Italian Herb Spice Blend. Cook, breaking up pork with a spoon, for 4-5 min, until no longer pink.
- Season with salt and pepper. Remove the pork from the pan, and set aside.
- In the same pan, heat 1 tbsp butter (over medium-high heat.)
- When butter is melted, add onions, zucchini and garlic. Reduce heat to medium. Cook, stirring occasionally, for 6-8 min, until tender. Season with salt and pepper.
- While veggies cook, add spaghetti to boiling water. Cook for 8-10 min, until tender but still firm to the bite. Reserve 2/3 cup cooking water.
- Strain and return spaghetti to the same pot.
- While spaghetti cooks, to the pan with veggies, add back the pork and stir to combine.
- Add crushed tomatoes, the sun-dried tomato pesto, reserved cooking water and half the Parmesan. Bring up to a boil, then reduce heat to medium. Cook, stirring often, for 2-3 min, until warmed through. Season with salt and pepper.
- To the spaghetti, add ragu and toss to coat.
- Serve pasta with remaining Parmesan sprinkled over top.
- Enjoy!
Notes
Health Canada recommends cooking pork to a minimum internal temperature of 160 F degrees.