Pork Ragu with Crumble Topping
A classic Italian-inspired dish featuring a rich pork ragu topped with a crumbly mixture.
Ingredients
- ●500g porkground pork
- ●1/4 cup soursour cream
- ●1 cup densebreadcrumbs
- ●2 tsp malaysiancurry powder
- ●1/2 cup crumblegrated parmesan cheese
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 cup tomato saucehomemade or store-bought
- ●2 tbsp olive oilfor cooking
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the ground pork in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
- 3
Once the pork is browned, add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
- 4
Stir in the curry powder and cook for 1 minute.
- 5
Add the tomato sauce to the skillet and bring the mixture to a simmer.
- 6
Reduce the heat to low and let the ragu simmer for 10-15 minutes, stirring occasionally.
- 7
While the ragu is cooking, prepare the crumble topping by mixing together the breadcrumbs, grated parmesan cheese, and a pinch of salt.
- 8
To assemble the dish, transfer the cooked ragu to a baking dish and top it with the crumble topping.
- 9
Bake the dish in the preheated oven for 15-20 minutes, or until the topping is golden brown and the ragu is hot and bubbly.
- 10
Serve the pork ragu hot, garnished with chopped fresh parsley if desired.