Slow Cooked Pork Tagliatelle Recipe
Delicious at any time of the year, this light and delicious Pork Tagliatelle is simple to cook yet tastes superb.
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INGREDIENTS
| 500g / 1lb 2oz lean minced pork |
| 1 medium onion |
| 1 sweet red pepper |
| 2 celery sticks |
| 2 garlic cloves |
| 1 large lemon |
| Good handful of parsley (flat leaf preferably) |
| 50 ml of dry white wine |
| 50g / 1½ oz parmesan cheese |
| 400g / 14 oz tagliatelle |
| Salt and pepper |
PREPARATION TIME
: 15 minutesCOOKING TIME
: 6 to 7 hoursDIFFICULTY LEVEL
: EasyFREEZE
? Yes (without the tagliatelle)SERVINGS
: 4 main portionsCOOKING EQUIPMENT
: 1 slow cooker, 1 frying panPREPARATION
Top and tail the celery then finely chop.
Cut the sweet pepper in half, remove the stalk, pith and pips then cut into small chunks.
Grate the Parmesan cheese.
COOK'S NOTES FOR PORK TAGLIATELLE
As with all Italian pasta recipes the type of pasta is crucial. Tagliatelle is a good choice for this recipe because it holds the sauce well. The sauce in this recipe freezes very well although the pasta won't freeze. To freeze part of the sauce, simply spoon it out of the slow cooker into a container for the freezer before adding the tagliatelle.
We cooked this recipe (double portion, sufficient for 8 servings) in a Crock-Pot 5.7l SCCPVL6005 slow cooker.
Recipe by David Marks.
RECIPE INSTRUCTIONS
STEP 1
On a medium heat, add the oil and then the minced pork to your frying pan. Stir continuously for five minutes or so to break up the mince pork into strands.Add the white wine to the meat in the pan and fry for two more minutes.
STEP 2
Turn your slow heater to high and pour in the contents of the frying pan, onions, garlic, sweet peppers, celery and season with salt and pepper. Use the salt sparingly (more can always be added later) because the Parmesan cheese, added later, has a high salt content.Stir the ingredients well and cook on high for one hour. and then on low heat for five hours.
STEP 3
Fifteen minutes or so before the sauce is cooked, grate off the zest of the lemon, chop the parsley and grate the Parmesan cheese.Cook the pasta in lightly boiling water for a couple of minutes less than recommended on the pack. If you plan to freeze some of the sauce, please read the Cook's Notes above before continuing. Drain the pasta and stir into the sauce in the slow cooker. Add the lemon zest, grated Parmesan cheese and chopped parsley and stir well for a minute or two. Serve with chunky bread.