Pulled Pork Ragu Pappardelle & Herb Salad

Prep time:

15 min

Cook time:

15 min

Total time:

30 min



Ingredients for the pulled pork ragu pappardelle

  • 1 L (4 C)  Pre-prepared Pulled Pork Ragu (refer to recipe)
  • 400 g pappardelle pasta
  • olive oil, to dress
  • 125 ml (½ C) grated Parmesan
  • 250 ml (1 C) cream
  • coarse salt, to taste

Ingredients for the 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

Method for ragu pasta

  • Boil a large pot of water and add coarse salt.
  • Add the pasta 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.

Method for the herb salad

  • Combine all the herb salad ingredients in a bowl.


  • Top the ragu pasta with grated Parmesan and herb salad.

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