Fettuccine & Pork Ragù with Fresh Tomatoes & Olives

Fettuccine & Pork Ragù

with Fresh Tomatoes & Olives

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

At the heart of this easy pasta is our hearty pork ragù (or classic Italian meat sauce), which gets vibrant flavor from garlic, red pepper flakes, and buttery Castelvetrano olives. For creamy texture, we’re finishing it all with a dollop of tangy crème fraîche stirred in just before serving.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    980 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Fettuccine & Pork Ragù with Fresh Tomatoes & Olives
Title
time-saving
tips & techniques
Fettuccine
Crushed Tomatoes
Vidalia Onion
How To: Peel Garlic
Garlic
How To: Quickly Halve Cherry Tomatoes
Cherry Tomatoes
Vegetarian Worcestershire Sauce
Castelvetrano Olives
Crème Fraîche
Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Wash, dry, and halve the fresh tomatoes. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. 

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the pork & make the sauce:
3 Cook the pork & make the sauce:

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the onion is slightly softened and the pork is cooked through. Carefully drain off and discard any excess oil. Add the crushed tomatoes and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked pork and sauce, halved tomatoes, chopped olives, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the crème fraîche; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Enjoy!

Tips from Home Chefs

Get Plans

Fettuccine & Pork Ragù

Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Wash, dry, and halve the fresh tomatoes. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. 

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the pasta:
Cook the pork & make the sauce:
3 Cook the pork & make the sauce:

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the onion is slightly softened and the pork is cooked through. Carefully drain off and discard any excess oil. Add the crushed tomatoes and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked pork and sauce, halved tomatoes, chopped olives, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the crème fraîche; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Enjoy!

Finish the pasta & serve your dish:
Browse Steps
1 of 4