Porchetta ragu recipe | Good Food
Be inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests – leave it simmering whilst you entertain
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Cooking tools:
- Dutch oven
- Slotted spoon
- Wooden spoon
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Kitchen scale
- Measuring spoon
- Measuring cup
- Microplane
- Grater
- Pot
- Colander
- Serving bowl
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
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