The final meal in our ‘Jamie Oliver roast pork week’ came at a perfect time. For comfort food was craved, and nothing speaks comfort more than a big bowl of pasta.
And a slow roasted pork ragu nonetheless.
Although, all the hard work had been done earlier in the week – when we slow roasted the pork shoulder for 5 hours! All I had to do, on this fine occasion, was turn that meat into a sauce.
Onions, carrots, rosemary and garlic…
Sautéed in a little olive oil until soft.
Followed by the pork and some fresh cherry tomatoes (my addition), along with fennel seeds and chilli flakes.
Finished with passata and a splash of water, then allowed to simmer for 20 minutes or so.
Piled high on a mound of linguine, and enjoyed with gusto!
The pork was, as expected, rather wonderful. And my comfort craving was certainly satisfied!
Overall – I enjoyed this ‘leftover’ week more than I thought I would (and I still have probably another 2 servings of the roast pork in the freezer!) It was definitely a cost-effective means of cooking – and one that would be quite handy for houses where there are more mouths to feed.
What about you? What is your favourite pasta dish?