‘Nduja pasta mafalde

Ingredients

• vegetable oil 2 tbsp
• pork mince 350g
• carrot 1, finely chopped
• onion 1, finely chopped
• celery 3 sticks, finely chopped
• olive oil, for frying
• tomato purée 1 heaped tbsp
• white wine 100ml
• ‘nduja 100g
• chicken stock 500ml
• bay leaf 1
• whole milk 150ml
• pasta (fresh or dry mafalde, or tagliatelle as an alternative) 500g
• parmesan 100g, finely grated

Method

• Step 1

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

  Step 2

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

  Step 3

  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.

  Step 4

  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.

Nutritional data

• kcals
  892
• fat
  40.8g
• saturates
  15.3g
• carbs
  77.3g
• sugars
  10.1g
• fibre
  6.7g
• protein
  46.7g
• salt
  2.3g