Porchetta ragu

• olive oil↗2 tbsp 2 tbsp
• pork shoulder↗800g 800g

  diced

• pork sausages↗3 3
• onion↗1 1

  chopped

• carrot↗1 1

  chopped

• celery stick↗1 1

  chopped

• garlic cloves↗2 large 2 large

  crushed

• fennel seeds2 tsp 2 tsp

  crushed

• chilli flakes↗pinch of pinch of

  (optional)

• white wine↗200ml 200ml
• bay leaves↗2 2
• rosemary sprigs↗2 2

  leaves picked and finely chopped

• thyme↗½ bunch of ½ bunch of
• chicken stock↗100ml 100ml
• tomato purée↗3 tbsp 3 tbsp
• chopped tomatoes2 x 400g cans
• double cream↗2 tbsp
• lemon↗1

  zested

• parsley↗½ bunch of

  finely chopped

• rigatoni pasta↗500g
• parmesan↗grated

  to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 4

   Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.