Porky Pancetta Ragù

sainsburysmagazine.co.uk

Paul Wylie

2 tbsp olive oil

250g unsmoked diced pancetta

1kg pork shoulder, diced in 3cm pieces

2 carrots, chunkily sliced

2 red onions, halved

2 sticks of celery, sliced

7 garlic cloves, peeled but left whole

¼ to ½ tsp crushed dried chilli flakes, to taste

1 tsp fennel seeds

a big handful of flat-leaf parsley leaves, chopped

2 bay leaves

½ tsp dried oregano

3 tbsp tomato purée

200ml white wine

400g chopped tomatoes

500ml chicken stock

subheading: To serve:

a splash of good-quality extra-virgin olive oil, plus extra to serve

450g pappardelle

15g basil, leaves picked and roughly chopped

30g Parmesan, finely grated

Directions at sainsburysmagazine.co.uk

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