Recipe & photography by Ed Barrow.
Ingredients
- 250g of pork mince
- Half a small white onion, finely chopped
- Half a small carrot, finely chopped
- Half a celery stalk, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp of tomato puree
- ½ tsp fresh rosemary, finely chopped
- 1 bay leaf
- Half an orange, zest only
- 50g of fresh cranberry, halved (or 30g of dried)
- 60ml of dry white wine
- 150ml of chicken stock
- 150g of Northern Pasta Co Rigatoni
- 40g of Parmesan, extra for serving
Method
Start by adding a good glug of oil to a sauté pan and place on a medium heat. Once hot add the pork mince and fry for 5-6 minutes, stirring occasionally until the mince is nicely browned and a deep caramelised colour. Once well browned remove from the pan and leave to one side.
Turn the heat down to low and add the butter along with the onion, carrots and celery. Fry for 10 minuets until softened down and translucent. After 10 minuted add the garlic, tomato puree, herbs, orange zest and cranberries. Stir together and cook for a couple of minutes until fragrant. Then pour in the wine, let this reduce by around half and add the chicken stock. Turn the heat down to very low then simmer for at least an hour, but longer the better with a ragu like this. If the rage starts to reduce too much as it cooks down then just add a small splash of water.
After an hour place a large pan of well salted water on to boil for the pasta. Once boiling add the Rigatoni and cook until al-dente. Drain once cooked, mix with the sauce, sprinkle over the Parmesan and a big splash of pasta water. Toss or stir together over the heat until glossy and creamy. Serve with some Parmesan sprinkled over the top.
