Pork Ragout With Fettucine - cooking recipe

Ingredients

1 tbsp olive oil
1 1/2 lbs pork tenderloin, trimmed, cubed
1 None onion, chopped
1 stalk celery, chopped
1 None large carrot, chopped
2 cloves garlic, thinly sliced
14 oz can chopped tomatoes
1 cup chicken stock
1/2 cup dry red wine
1 tbsp basil leaves, chopped, plus extra leaves, to serve
1 tbsp rosemary leaves, chopped
14 oz package egg fettuccine

Preparation

In a large, deep frying pan, heat oil on high. Brown pork, in 2 batches, 3-4 mins. Reduce heat to medium. Return pork to pan along with onion, celery, carrot and garlic. Cook 8-10 mins, stirring occasionally, until onion is tender. Stir in tomatoes, stock, wine, basil and rosemary. Reduce heat to low and simmer, partially covered, 25-30 mins, until sauce thickens and pork is very tender. Season to taste.
Meanwhile, cook fettuccine according to package instructions. Drain well, reserving 1/2 cup of cooking liquid. Return to pan.
Add pork mixture to fettuccine along with reserved liquid and toss well to combine. Sprinkle with extra basil leaves to serve.