Porchetta ragu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8
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- 2 tbsp olive oil
- 800g pork shoulderdiced
- 3 pork sausages
- 1 onionchopped
- 1 carrotchopped
- 1 celery stickchopped
- 2 large garlic clovescrushed
- 2 tsp fennel seedscrushed
- pinch of chilli flakes(optional)
- 200ml white wine
- 2 bay leaves
- 2 rosemary sprigsleaves 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 lemonzested
- ½ bunch of parsleyfinely chopped
- 500g rigatoni pasta
- grated parmesanto serve
Nutrition: Per serving (8)
- kcal514
- fat21g
- saturates7g
- carbs49g
- sugars8g
- fibre6g
- protein27g
- salt0.5g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.
