Ingredients
  • 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
  • ¼-½ 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
  • 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
Steps

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