Porchetta ragu served on a plate

Porchetta ragu

  • Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6-8

Be inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests – leave it simmering whilst you entertain

  • Freezable
Nutrition: Per serving (8)
NutrientUnit
kcal514
fat21g
saturates7g
carbs49g
sugars8g
fibre6g
protein27g
salt0.5g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2020

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    Overall rating

    Rating: 5 out of 5.9 ratings

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