HelloFresh
topBanner
Tomato Pulled Pork Ragu and Linguine

Tomato Pulled Pork Ragu and Linguine

with Blistered Tomatoes

20-MIN MEAL
Read more

If it ain't broke, don't fix it! The tried-and-true combination of roasted tomatoes, garlic, and basil meld with a rich pork ragu and pasta. This bowl will bring both flavour and comfort to your dinner table!

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Pulled Pork

170 g

Linguine

(ContainsWheat/Blé)

113 g

Mirepoix

2 tbsp

Tomato Sauce

370 mL

Crushed Tomatoes

½ tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

113 g

Cherry Tomatoes

7 g

Basil

6 tbsp

Garlic

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

28 g

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3556 kJ
Calories850 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate93 g
Sugar20 g
Dietary Fiber8 g
Protein53 g
Cholesterol135 mg
Sodium1040 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Aluminum Foil
Large Non-Stick Pan
Garlic Press
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat your broiler to high.To a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Wash and dry all produce. Add linguine to the pot of boiling water. Cover and bring to a boil over high heat. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the pasta to same pot.

2

Toss cherry tomatoes with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil, in the middle of the oven, until burst, 5-6 min. When tomatoes are done, toss them with half the balsamic glaze in a large bowl. Set aside.

3

While the tomatoes broil, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the mirepoix. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.

4

Peel, then mince or grate the garlic. Add the garlic, pulled pork, crushed tomatoes, tomato sauce, 1/2 tbsp Italian Seasoning (dbl for 4 ppl) and remaining balsamic glaze to the same pan. Reduce heat to medium-low. Cook, until sauce thickens slightly and pork is warmed through , 4-5 min.** Season with salt and pepper.

5

Add the pork ragu to the large pot with the pasta. Toss to combine.

6

Divide linguine and pork ragu between bowls. Top with the balsamic glazed tomatoes. Tear over the basil. Sprinkle over the Parmesan cheese.