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Rigatoni with quick pork ragu

Valli Little, Kate Belcher & Lizzie Kamenetzky
  • 45 minutes
  • Serves 4

INGREDIENTS

300 milliliters

Massel chicken style liquid stock

400 g

Pork mince

1/2 tsp

Chilli flakes

1

Flat-leaf parsley

2

Garlic cloves

1

Onion

1 tbsp

Thyme, leaves

1 400 gram can

Tomatoes

2 tbsp

Tomato paste

500 g

Rigatoni pasta

1 pinch

Nutmeg

2 tbsp

Olive oil

1

Parmesan

1 cup

White wine