5 mins Prep, 25 mins Cook Time, Serves 4
Ingredients:
- 8.8 ounces rigatoni pasta
- 1 brown onion, finely chopped
- 1.1 pounds lean pork mince
- 3 cloves garlic, crushed
- 1/4 bunch basil, leaves picked, stems finely chopped
- 2 tablespoons no-added-salt tomato paste
- 3.5 cups cherry tomatoes in juice
- 0.9 ounces parmesan, finely grated
- 4.2 ounces gourmet leaf mix
- 1 tablespoon extra virgin olive oil
Method:
Step 1: Cook the pasta in a large saucepan of boiling water following the instructions on the packet. Once cooked, drain the pasta.
Step 2: Meanwhile, heat oil in a large, deep frying pan over high heat. Add the onion and cook, stirring occasionally, for about 4 minutes until softened. Then, add the pork mince. Use a wooden spoon to break up any lumps and cook for approximately 6 minutes or until the mince is well browned. Stir in the garlic and finely chopped basil stems and cook for another minute until fragrant.
Step 3: Stir in the tomato paste. Then, add the canned tomatoes and stir everything together. Cook the mixture, stirring occasionally, for around 10 minutes until it thickens slightly.
Step 4: Add the cooked pasta to the pan and toss everything together for about 2 minutes until the pasta is heated through. Season with pepper to taste. Finally, sprinkle the ragu with basil leaves and grated parmesan. Serve alongside salad leaves.
Total Cost based on a Walmart shopping cart = $17.32
$4.33 per serve (assuming you have Extra Virgin Olive Oil in the pantry)
Access over 100 recipes in the TAPfit app, free for 7 days!
For access to the Apple app, click here.
For access to the Google app, click here.
