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Easy prep

Pork Ragu over Fresh Tagliatelle

with Mascarpone, Lemon & Broccoli

Cooking time

15 minutes




980 /serving

Get cozy tonight with a pasta dish designed to impress—serve this one to guests and they’ll think you slaved in the kitchen thanks to its luxurious mix of flavours. The sauce that envelops your fresh tagliatelle sings with a touch of lemon, as well as rich mascarpone, yummy browned pork and a flurry of Parmigiano Reggiano. It’s also veggie packed, with a good portion of ‘riced’ broccoli adding texture and flavour alongside fragrant onions and garlic. Make room at the table—this is one to share.

We will send you:

  • 570g Ground pork
  • 30ml Minced garlic
  • 120g Baby greens (baby spinach, kale or arugula)
  • 100g Diced onions
  • 100g Julienned beets
  • 2 Lemons
  • 400g Broccoli ‘rice’
  • 450g Fresh tagliatelle
  • 50g Parmigiano Reggiano
  • 60ml Mascarpone
  • 21g Supper in Naples spice blend (sugar, sea salt, spices, garlic, onion, paprika, dried vegetables, mustard, lemon oil, black pepper)

Contains: Egg, Milk, Mustard, Sulphites, Wheat

You will need:

Large pot
Large pan
Olive oil
Salt & pepper
Total Fat
54 g
Saturated Fat
15 g
1360 mg
Total Carbs
77 g
7 g
51 g
8 g
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Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta to the boiling water; stir gently to separate. Cook, 1 to 3 minutes, until al dente (still slightly firm to the bite). Reserving 1 ½ cups cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Mise en place
While the pasta cooks, zest and juice the lemons. In a large bowl, make the vinaigrette by combining 2 tbsp lemon juice with 6 tbsp olive oil; season with S&P to taste.
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Cook the pork
In a large pan, heat a generous drizzle of oil on medium-high. Add the onions and ground pork*; season with the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through.
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Cook the ragu
To the pan of pork, add the garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the broccoli ‘rice’ and cook, stirring frequently, 3 to 4 min., until tender. Add the pasta, mascarpone, ⅔ of the reserved cooking water, ¾ of the Parmigiano Reggiano and up to ¾ of the lemon zest (to taste). Cook, stirring frequently, 1 to 2 min., until combined; season with S&P to taste. (If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.)
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Finish & serve
In a large bowl, combine the vinaigrette, baby greens and beets. Toss well. Divide the pasta between your plates. Garnish with the remaining Parmigiano Reggiano and as much of the remaining lemon zest as you’d like. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.