Pork & Chorizo Ragu

Packed full of flavour.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
125g FAGE Total, to serve
150g diced chorizo
1 large onion, chopped
200ml red wine
1 tsbp fresh oregano, chopped
2 x 400g cans chopped tomatoes
Pinch chilli flakes, optional
180g cooked pulled pork
300g pappardelle

>60'
Serves 4
INSTRUCTIONS
  1. In a large saucepan slowly heat the chorizo until it releases some oil. Add the onion and fry for 6-8 minutes until soft and golden. Add wine and oregano and bring to the boil for 3 minutes. Stir in the tomatoes, season with salt, pepper and chilli flakes (if using). Simmer gently for 1 hour, adding the cooked pork for the last 15 minutes.
  2. Meanwhile, cook the pasta according to the pack instructions. Drain and serve with the ragu, topped with a dollop of yoghurt.

RECIPE COLLECTIONS