Porchetta ragu
Be inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests – leave it simmering whilst you entertain
Yield
6
Time
3 hours 20 minutes
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
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.
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