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Pork, fennel and nduja ragu
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Pork, Nduja and Fennel Pasta

Serves 6 = Per serving
7sp on all plans
Servings 6 people

Ingredients

  • 500 g lean pork mince raw
  • 1 carrot peeled and finely diced
  • 1 onion peeled and finely diced
  • 2 sticks celery finely diced
  • 3 cloves garlic peeled and finely minced
  • 50 g nduja sausage or 2 tbsp nduja paste, roughly chopped into 1cm chunks
  • 2 tsp fennel seeds toasted for 30 seconds in a dry pan and then ground to powder
  • 2 tsp oregano
  • 1 tsp crushed chillies
  • Zest of 1 lemon
  • 1 tbsp tomato puree
  • 125 ml red or white wine optional
  • 1 chicken stock cube
  • 400 ml skimmed milk
  • 400 g tin tomatoes
  • Bay leaf
  • Salt and pepper
  • 100 g fresh parmesan
  • Small bunch fresh basil roughly torn (reserve a little to dress)

Instructions

  • Pop the pork mince into a large frying pan, season with salt and pepper and fry until the mince is nicely browned.
  • Add the carrot, onion, celery and garlic and fry for another 5-6 minutes until the carrot starts to soften.
  • Add the nduja, ground fennel, oregano, crushed chillies, lemon zest and tomato puree. Stir, fry for another minute and then add the wine. Simmer until the wine reduces by half.
  • Crumble the chicken stock cube into the pan. Add the milk, tomatoes and bay leaf. Bring to a boil, then reduce to a simmer on a low heat for 2 hours (no lid), stirring regularly. The sauce should reduce nicely over time.
  • Pop the pasta on when the ragu has 10 minutes left to cook.
  • Finally, add the parmesan and basil to the ragu, stir and remove from the heat. Season to taste.
  • Serve the ragu with the pasta (I like to toss it through before serving) and dress with the reserved basil.
  • Enjoy!