Spicy pork and ’nduja mafalde

2 HOURS 20 MINUTES

SERVES 4 | EASY

Mafalde is a flat and wide, ribbon-shaped pasta.

vegetable oil 2 tbsp

pork mince 350g

olive oil for frying

carrot 1, finely chopped

onion 1, finely chopped

celery 3 sticks, finely chopped

tomato purée 1 heaped tbsp

white wine 100ml

’nduja 100g

chicken stock bay leaf whole milk 150ml

pasta (fresh or dry mafalde, or tagliatelle as an alternative) 500g

parmesan 100g, finely grated 500ml

• Heat the oil in a casserole. Add the pork with a pinch of seasoning and cook until really brown.

• In a separate pan, fry the carrot, onion and celery in a little olive oil and salt until soft but without colouring.

• Add the tomato purée to the pork and stir, cooking it out until it reaches a light orangey colour. Add the white wine and cook until evaporated. Now add the cooked veg to the pork, mix well and then add the ’nduja, stock, bay leaf and milk. Cook gently for 2 hours or until tender and reduced. Season.

• Cook the pasta in salted water until al dente. Remove from the water with tongs (reserving some cooking water for later) and add to the ragu. Incorporate gently and, if a little dry, add a ladle of cooking water and stir in over the heat to loosen. Serve straight away with grated parmesan on top.

PER SERVING 892 KCALS | FAT 40.8G

SATURATES 15.3G | CARBS 77.3G | SUGARS 10.1G

FIBRE 6.7G | PROTEIN 46.7G | SALT 2.3G

Cin Cin, which started as an Italian street-food venture from a 1972 Fiat 850 van, has quickly become one of Brighton’s leading neighbourhood restaurants since opening in 2016. With a focus on a small, pared-back, seasonal menus, it has been feeding punters to great acclaim – it received a Michelin bib gourmand in 2018, and has subsequently opened a second restaurant in nearby Hove (cincin.co.uk).