WEEKEND TREATS

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Porchetta ragu

Ingredients

• 2 tbsp olive oil
• 800g pork shoulder, diced
• 3 pork sausages
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 2 large garlic cloves, crushed
• 2 tsp fennel seeds, crushed
• pinch of chilli flakes (optional)
• 200ml white wine
• 2 bay leaves
• 2 rosemary sprigs, leaves picked and finely chopped
• ½ bunch of thyme
• 100ml chicken stock
• 3 tbsp tomato purée
• 2 x 400g cans chopped tomatoes
• 2 tbsp double cream
• 1 lemon, zested
• ½ bunch of parsley, finely chopped
• 500g rigatoni pasta
• grated parmesan, to serve

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.

And as always have a chilled day from the Viking