Pasta with White Pork Ragu

Watch along as Christopher prepares a simple pork ragu for a comforting pasta dish to serve to family or friends.

Serves 4

INGREDIENTS

4 Tbsp Olive oil

1/2 Yellow onion, finely chopped

3 cloves Garlic, minced

500g Ground pork

Salt & pepper

1 Tbsp Rosemary, minced

1 cup White wine

1 litre Chicken stock

500g Rigatoni

Parmigiano Reggiano, for serving

METHOD

Heat 2 Tbsp olive oil in a large saute pan on medium heat. Add onions and salt, stirring to prevent browning. Add minced garlic and continue stirring to prevent browning the onions. Cook down until soft and translucent (5-8 minutes), then remove from the pan and set aside.

Heat 2 Tbsp olive oil in the pan on medium high heat. Add ground pork, break it up, then press it into a single layer in the pan. Season it with salt and pepper, then leave the pork to brown for five minutes, without stirring it.

Add the onion mixture back into the pan, along with half of the chopped rosemary. Stir to combine.

Add the white wine and stir to scrape the browned bits off the bottom of the pan. Cook, stirring, until the wine is almost fully evaporated.

Add the chicken stock, cover, and allow to cook for 1-2 hours on a low heat.

Combine with the cooked rigatoni (about 90% cooked, as you want the pasta to finish cooking in the sauce), stir with a drizzle of olive oil and the remaining rosemary, and finish with some freshly grated Parmigiano Reggiano.