Porchetta ragu

Inspired by the Italian rolled pork dish, porchetta, this ragu is ideal for a busy Christmas evening because you can leave it simmering as you wrap presents or decorate the tree. It will feed a large family, tossed with rigatoni.

SERVES 6 8 PREP 20 mins COOK 3 hrs EASY

G2 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 lakes (optional) 200ml white wine

2 bay leaves

2 rosemary sprigs, leaves picked

and inely chopped bunch of thyme

100ml chicken stock

3 tbsp tomato purée

2 x 400g cans chopped tomatoes 2 tbsp double cream

1 lemon, zested bunch of parsley, inely chopped 500g rigatoni pasta grated parmesan, to serve

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.

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 tomates, 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.

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.

4 Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.

GOOD TO KNOW 2 of 5-a-day

PER SERVING (8) 514 kcals • fat 21g • saturates 7g • carbs 49g • sugars 8g • ibre 6g • protein 27g • salt 0.5g