Porchetta ragu
Ingredients
- 2 tbsp olive oil
- 800g pork shoulder diced
- 3 pork sausages
- 1 onion chopped
- 1 carrot chopped
- 1 celery stick chopped
- 2 large garlic cloves crushed
- 2 tsp fennel seeds crushed
- pinch of chilli flakes (optional)
- 200ml white wine
- 2 bay leaves
- 2 rosemary sprigs leaves picked and finely chopped
- ½ bunch of thyme
- 100ml chicken stock
- 3 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 2 tbsp double cream
- 1 lemon zested
- ½ bunch of parsley finely chopped
- 500g rigatoni pasta
- grated parmesan to serve
Instructions
- 1
Method - Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.
- 2
Method - Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.
- 3
Method - Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.
- 4
Method - Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.
