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Essential pork ragu
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Just five ingredients to create a tasty midweek dinner. The onion chutney adds depths of flavour and also saves time.
1 tbsp essential Waitrose Vegetable Oil
4 essential Waitrose British Pork Shoulder Steaks (typical weight 700g)
1 pack 3 essential Waitrose Mixed Peppers, sliced
100g Waitrose Caramelised Red Onion Chutney
500g fresh essential Waitrose Tomato and Basil Sauce
1. Heat the oil in a large frying pan and fry the pork steaks for 5 minutes on each side. Add the peppers and fry for 2 minutes.
2. Stir in the chutney and then pour in the tomato and basil sauce, simmer gently, covered for 10 minutes until the pork is cooked throughout.
3. Serve with creamy mashed potatoes and home-made onion marmalade.
To see a video of this recipe, visit waitrose.com/ragu
For the remaining caramelised red onion chutney: spread over puff pastry and dot with goat’s cheese pieces, then bake. Make sticky sausages by adding spoonfuls of the chutney and stirring into a pan of hot, cooked sausages just before serving.
Typical values per serving:
1 of your 5 a day per serving
This recipe was first published in October 2011.
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