PORK RAGU WITH BUCATINI
INGREDIENTS (SERVES 4)
1 pork shoulder, cut into medium sized chunks
3 sausages, skin removed and roughly chopped
1 cup Barilla rigatoni pasta
Hillfarm canola oil, drizzle
1 brown onion, diced
1 celery stick, sliced
1 carrrot, diced
1 garlic clove, finely diced
1 tsp chilli flakes
1 tbs fennel seeds
1 sprig of rosemary
1 sprig of thyme
2 tins crushed tomatoes
2 cups chicken stock
handful of parlsey, roughly chopped
Ahsgrove vintage chedder cheese, grated to garnish
Cook the sausage and pork in an oiled pan and turn on a medium heat. Caramelise the meat and then take off the heat and into a bowl. Set aside.
In the same pan you cooked the meat in add the onion, carrot and celery turn the heat on low to slowly bring the flavours out. Add the garlic, chilli, rosemary, thyme, tomatoes, stock and the meat. Cover the pan with a lid for 1 hour 30 minutes to 2 hours.
When time is up pour the pasta into a boiling pot of salted water and cook for 10 minutes. Strain the pasta and fold it into the sauce. Turn the heat off and sprinkle the parsley and cheese on top.