Fettuccini with Slow-Cooked Pork Sausage Ragu
Inroduction
About this Recipe
By: Sheridan Rogers
Did you know the month of April is Pork Fest? It’s so- called because it’s the peak season for pork in Australia. A bit like spring is to lamb, April is to pork. Why April? That’s because Australia’s pig herd predominantly consists of three types of white pigs (Duroc, Large Whites and Landrace). They’re leaner, faster growing pigs that traditionally don’t breed and grow out as well over the warmer summer months. In winter their growth rate and fertility lifts because of the cooler weather. It takes about six months for a pig to go from birth to market. Pigs that are born June, July and August of the previous year hit the market around April of the year ahead. As it gets cooler their growth rate increases as wel, so much so that earlier piglet batches catch up in size with previous litters. Consequently as nature would have it, more pigs come onto the market during April. Aussie pork is a perfect entertainment option – from a roast with crackling to BBQ cutlets or pork chops to light and delicious pork fillet steaks. Make sure you purchase Aussie pork – it’s the one with the square pink sticker on the packet.
Ingredients
- olive oil 2 tablespoons
- pork sausages 1kg, cut into 2cm pieces
- garlic 4 cloves, peeled
- brown onion 1, diced
- red wine 3/4 cup, preferably Cabernet Sauvignon) or chicken stock
- diced peeled tomatoes 3 x 400g tins
- water 3/4 cup
- tomato paste 1 tablespoon
- rosemary 1 small sprig
- bail leaves 10, torn
- fresh oregano 1/4 cup fresh, or 2 teaspoons dried
- salt and freshly ground pepper
- Fettuccini to serve
Serves 4 – 6 Moderately heat a 3-4 litre pot and add the olive oil. Add the pork sausage in batches and allow to cook for 4-5 minutes before stirring. Cook the pieces for another 4-5 minutes until golden brown. Repeat in batches. When all the sausage is removed, add the garlic and diced onions and saute in the pan juices for 3 minutes. Pour in the red wine and use the tip of your spoon to lift off any delicious bits that are stuck to the pan. Simmer for 5 minutes until the onions have softened and the wine has reduced by half. Add the sausage back into the pan, pour in the diced tomatoes, water and stir in the tomato paste and herbs. Bring the sauce to a boil, reduce the heat to a simmer and cook for 1 ½ – 2 hours partially covered with a lid. The sauce is ready when it’s a deep red colour with a thin film of red oil on the surface – this is flavour and a testament to a fantastic ragu. Allow the sauce to sit while you cook the fettuccini in plenty of salted water as per the packet directions. Serve the pasta in bowls and top generously with the pork ragu.