April is the Australian Festival of Pork
and Dominique Rizzo is sharing her four
new pork recipes perfect for Autumn.
Fettuccini with slow cooked pork sausage ragu

Serves 4 - 6

Prep time: 10 mins

Cooking time: 2 hours 30 mins

 

  • 2 tblsp olive oil
  • 1kg pork sausages cut into 2cm pieces
  • 4 cloves of garlic, peeled
  • 1 brown onion, diced
  • ¾ cup of red wine (cabernet sauvignon is perfect) or chicken stock
  • 3 x 400g tins of diced peeled tomatoes
  • ¾ cup of water
  • 1 tblsp tomato paste
  • 1 small sprig of rosemary
  • 10 basil leaves, chopped
  • ¼ cup fresh oregano or ½ tblsp dried
  • Salt and freshly ground pepper
  • Fettuccini to serve

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 mins before stirring.  Cook the pieces for another 4-5 mins until golden brown.  Repeat in batches.

When all the sausage is removed, add the garlic and diced onions and slightly sauté in the pan juices for 3 mins.  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 mins, 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.