Braised Pork Shoulder and Rigatoni Bake - San Remo

Ingredients

• San Remo No.22 Rigatoni 500g
• ¼ cup olive oil
• 1kg boneless pork shoulder, cut into 2cm cubes
• 1 onion, finely chopped
• 1 celery stick, finely diced
• 4 garlic cloves, finely chopped
• 2 tsp dried chilli flakes
• 2 tsp fennel seed
• ⅓ cup white wine
• ¼ cup tomato paste
• 400g tinned tomato
• sea salt and cracked black pepper
• ¾ cup shredded mozzarella
• ¼ cup grated parmesan
• ¼ cup chopped parsley