One Pot Creamy Pork Ragù And Spaghetti

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based, hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a medium-high heat

Once hot, add your pork mince (remove the paper if required!) and your dried oregano with a pinch of salt and cook for 2-3 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, boil a kettle

Peel and grate your brown onion[s]

Top, tail and grate your carrot[s]

Once the pork is starting to brown, add the grated carrot, grated onion and your roasted garlic paste and cook for 1 min or until fragrant

Once fragrant, add your chicken stock mix, Chinese rice wine and 600ml [800ml] [1L] boiled water

Break your spaghetti in half and add it to the dish, give everything a good mix up to separate the strands

Bring to the boil over a high heat, season with a generous pinch of salt and pepper, then cover with a lid and put the dish in the oven for an initial 25 min or until the spaghetti is tender and the pork is cooked through (no pink meat!)

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the spaghetti is tender, remove the dish from the oven and add your soft cheese, half your grated Italian hard cheese (you'll use the rest later!) with a pinch of salt, then give everything a good mix up

Return the dish to the oven and cook, covered, for a final 5 min – this is your one pot creamy pork ragù and spaghetti

Tip: Add a splash of water if the pasta is looking a little dry!