This recipe comes from Jamie Oliver’s ‘Money Saving Meals’. I’ve cooked it a couple of times because the kids love it. It’s spicy, rich and very tomatoey.
It’s a great way to use up a hunk of leftover pork from the Sunday roast. I used pork shoulder, which is much cheaper than loin, but either works.
2 sprigs rosemary, leaves picked and chopped
2 garlic cloves, finely chopped
2 onions, finely chopped
2 carrots, finely chopped
Half tsp dried chilli flakes
1 tbsp fennel seeds
300g leftover cooked pork shoulder, chopped
700ml tomato passata
1. Add a couple of tablespoons of olive oil to a large frying pan or saucepan and gently cook the rosemary, onions, garlic, carrots, chilli and fennel for approx. 10 mins.
2. Add the pork and stir through. Cook for around 10 mins, until the pork breaks down into shreds. Add the passata and bring to the boil. Cook until you have a thick sauce.
3. Pile the ragu onto freshly cooked pasta of your choice. I put it into these paccheri tubes, which I then baked in the oven for 10 mins, before grating over lots of Parmesan.