Braised Pork Pasta with Mustard Sauce

Braised Pork Pasta with Mustard Sauce

  • Preparation 15 min
  • Cooking 35 min
  • Other 15 min
  • Servings 4

Categories

Ingredients

    • 1 lb (450 g) boneless pork shoulder, fat trimmed, cut into small cubes
    • 2 tbsp butter
    • 1 onion, chopped
    • 3 garlic cloves, chopped
    • ½ cup (125 ml) white wine
    • 1 can (10 oz/284 ml) concentrated beef broth
    • 3 tbsp (45 ml) Dijon mustard
    • 1 tsp cracked black pepper
    • 4 bay leaves
    • ¾ lb (340 g) short pasta (such as penne, gemelli, rotini)
    • 6 cups (140 g) baby spinach, coarsely chopped
    • 1 zucchini, cut into small dice
    • ¾ cup (75 g) cheddar cheese, grated

Preparation

Note from Ricardo

This step can be done 2 to 3 days in advance, or the sauce can be frozen at this point. The braised pork sauce can also be cooked in a slow cooker for 8 hours on Low.

The sauce freezes well.

Personal Note

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