Rigatoni with Quick Pork and White Wine Ragu
Photography Josh Griggs.
Turn humble mince into a light sauce for topping hot pasta or a silky smooth polenta.
Serves: 4
INGREDIENTS
400 grams dried tubular pasta such as caserecce or rigatoni
Ragu
2 tablespoons olive oil
500 grams good pork mince
2 teaspoons fennel seeds
1 large onion, finely chopped
1 large carrot, grated
3 cloves garlic, crushed
1 tablespoon finely chopped rosemary or thyme
1 cup white wine
1 cup chicken stock
200 grams crème fraiche
sea salt and ground pepper
To serve
finely grated zest 1 lemon
½ cup freshly grated parmesan, plus extra to serve
good handful parsley, chopped
METHOD
Ragu: Heat the oil in a large sauté pan and when hot add the pork and the fennel seeds. Season and cook until lightly golden, breaking up the meat so there are no large lumps. Stir in the onion, carrot, garlic and rosemary. Cover and cook for 15 minutes, stirring occasionally.
Add the wine and stock and bring to the boil. Simmer uncovered for about 10 minutes until reduced by half. Stir in the crème fraiche and cook over a high heat to reduce a little. Season.
Pasta: Cook the pasta in boiling salted water until al dente. Drain.
To serve: Stir the zest, parmesan and parsley into the sauce, then combine with the pasta. Divide between warm serving bowls and top with extra parmesan and a grind of pepper.
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