Porchetta Ragu

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 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 flakes (optional)

200ml white wine

2 bay leaves

2 rosemary sprigs, leaves picked and finely chopped

½ bunch of thyme

100ml chicken stock

3 tbsp tomato purée

2 x 400g cans chopped tomatoes

2 tbsp double cream

1 lemon, zested

½ bunch of parsley, finely chopped

500g rigatoni pasta

grated parmesan, to serve

Directions at bbcgoodfood.com

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