Ingredients
- Pork Ragu with Broken Lasagne
- 1 L (4 C) Pre-prepared Pulled Pork Ragu (refer to recipe)
- 400 g broken lasagne sheets
- olive oil, to dress
- 125 ml (½ C) grated Parmesan
- 250 ml (1 C) cream
- coarse salt, to taste
- Herb Salad
- 1 handful parsley, torn
- 125 ml (½ C) basil leaves, torn
- 60 ml (¼ C) chives, chopped
- olive oil, to dress
- salt, to taste
- Allergens
- This recipe contains sulphites, dairy (lactose), wheat (gluten) and soya (soy).
- Substitutions
- Pulled Pork Ragu (gluten, soy, sulphites): Use the allergen-free version of our ragu recipe.
- Cream (lactose): Use coconut cream or any other non-dairy cream.
Method
- Ragu with Broken Pasta
- Boil a large pot of water and add coarse salt.
- Add broken lasagne sheets and cook until al dente.
- Drain the pasta (save half a cup of starchy pasta water) and dress with olive oil.
- Heat the pre-prepared ragu in a frying pan over moderate heat.
- Add the pasta water and cook until it bubbles.
- Add lasagne and stir through to coat all the lasagne sheets with ragu.
- Add cream and season to taste.
- Herb Salad
- Combine all the herb salad ingredients in a bowl.
Serve
Top the ragu pasta with grated Parmesan and herb salad.
