Fettucine with Pork Ragu

Created by Chef Christian Lepore at Divino Wine Studio in Ottawa – photo is a representation of the recipe

Fettucine with Pork Ragu

You don’t have to add truffle oil to this satisfying and savoury dish but if you do it adds a wonderful flavour.

Ingredients

200g ground lean pork (about 1/2 a pound)
1 medium zucchini, chopped
2 medium red peppers, sliced thin
1/2 large onion, diced
1 clove of garlic, finely chopped
Pinch of chili pepper
75ml tablespoons of olive oil (about 5 tbsp)
200ml of homemade chicken or vegetable stock (just under 1 cup)
350g of fresh fettuccine
20ml of truffle oil (4 teaspoons)

Directions

For the Sauce
Heat the olive oil in a large pan over medium heat. (You will be adding the pasta to the pan once it is ready so make sure the pan is large enough).
Add the onion and garlic and once they turn golden brown add the ground pork.
Turn up the heat slightly and cook the meat, stirring regularly, until cooked (about 8 minutes). Add the red pepper, zucchini and chili pepper and cook for about 5 minutes until soft. Add the stock and continue cooking for another 8 minutes. Don’t overcook the sauce or it will become dry!

For the Pasta
Add the pasta to boiling water. Fresh pasta does not take a lot of time to cook. Five minutes should be enough. Drain the pasta and add into the pan with the sauce.
Stir until it is creamy and blended with the sauce. You can add back some of the cooking water if the pasta looks dry. Drizzle 1 teaspoon of truffle oil over each serving and enjoy!

Nutrient Analysis

Calories: 458 KCal

Protein: 16 g

Carbohydrates: 29 g

Fibre: 2.5 g

Total Fat: 31 g

Sodium: 119 mg

Phosphorus: 193 mg

Potassium: 509 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/4 of the recipe

Renal and Diabetic Exchanges

2 protein
2 starch
1 1/2 veg

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