Porchetta ragu recipe | Good Food

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