Pork ragout with pesto

Ingredients

400 g	Pappardelle pasta
1 Tbsp	Olive oil
500 g	Pork mince (Main)
1	Red onion, sliced
2	Garlic cloves, crushed
1 to serve	Pesto
700 g	Tomato puree
1 to serve	Parmesan cheese, finely grated

Directions

1. Cook the pasta in a large pot of boiling salted water for 8-10 minutes or until al dente. Drain, set aside and keep warm. Heat the oil in a non-stick frying pan over high heat.
2. Add the mince and cook, breaking up any lumps with a spoon, for 2-3 minutes or until browned. Add the onion and garlic and cook for a further 2 minutes or until softened.
3. Add the tomato puree and reduce heat to medium. Cook for 5 minutes or until thickened. Add the pasta and toss to combine. Top with pesto and parmesan to serve.

TIPSake double the quantity of ragout and freeze half for another meal. It will keep in an airtight container for up to three months.Pappardelle is a large, flat fettucine pasta. If it is unavailable, you could cut lasagne sheets into broad strips.