Slow cooked pork ragu
The key to this seriously good pasta dish is to use medium fat pork mince (about 10%) and a really good homemade stock. I used chicken stock, but you could use pork or even pheasant.
INGREDIENTS (serves 4)
500g of butchers British pork mince (10% fat if possible)
1 medium onion
2 cloves of garlic
1 litre of homemade chicken stock
2 tbsp tomato puree
Half a red chilli
1 tbsp soy sauce
1 tbsp Worcestershire sauce
500g fresh tagliatelle pasta
50g fresh parmesan
Chop the onion into small chunks and gently fry in a little rapeseed oil in a large ovenproof casserole dish. Once the onion is soft, add the crushed garlic and finely chopped red chilli. After a couple more minutes of frying, add the pork mince and season well with salt and pepper. Cook the mince, turning regularly until it's browned off.
Add the soy sauce, Worcestershire sauce and tomato puree, give it a good stir then finally add the stock. Pop a lid on, and cook in a 160 degree oven for 2 hours, stirring every 30 minutes. Once finished the liquid should have reduced and the sauce should look lovely and shiny.
To serve, cook the fresh pasta for 4 minutes in boiling water, drain and top with the ragu and a little grated parmesan.