Pork Ragout With Fettucine

• 1 tbsp olive oil
• 1 1/2 lbs pork tenderloin, trimmed, cubed
• 1 None onion, chopped
• 1 stalk celery, chopped
• 1 None large carrot, chopped
• 2 cloves garlic, thinly sliced
• 14 oz can chopped tomatoes
• 1 cup chicken stock
• 1/2 cup dry red wine
• 1 tbsp basil leaves, chopped, plus extra leaves, to serve
• 1 tbsp rosemary leaves, chopped
• 14 oz package egg fettuccine

1. In a large, deep frying pan, heat oil on high. Brown pork, in 2 batches, 3-4 mins. Reduce heat to medium. Return pork to pan along with onion, celery, carrot and garlic. Cook 8-10 mins, stirring occasionally, until onion is tender. Stir in tomatoes, stock, wine, basil and rosemary. Reduce heat to low and simmer, partially covered, 25-30 mins, until sauce thickens and pork is very tender. Season to taste.
2. Meanwhile, cook fettuccine according to package instructions. Drain well, reserving 1/2 cup of cooking liquid. Return to pan.
3. Add pork mixture to fettuccine along with reserved liquid and toss well to combine. Sprinkle with extra basil leaves to serve.

olive oil, pork tenderloin, onion, celery, carrot, garlic, tomatoes, chicken stock, red wine, basil, rosemary, egg fettuccine

Taken from recipes-plus.com/api/v2.0/recipes/27128 (may not work)