Pork & Chorizo Ragu

Packed full of flavour.


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 pappardelleĀ 

  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.