Pork, Fennel & Red Wine Ragu With Tortiglioni

1.Boil a kettle. Peel and finely chop your shallot(s). Peel and finely chop (or grate) your garlic.

2.Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add your pork mince (remove the paper if required) with a pinch of salt and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go. Whilst the pork is cooking, dissolve your beef stock mix, red wine paste and tomato paste in 250ml [225ml/300ml] boiled water to make a red wine stock.

3.Once the pork has browned, reduce the heat to medium-high. Add the chopped shallot and cook for a further 2-3 min or until softened. Once softened, add the chopped garlic with your fennel seeds and cook for 1 min or until fragrant.

4.Meanwhile, add your tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the tortiglioni for 8-10 min or until cooked with a slight bite. Once done, drain, reserving a cup of the starchy pasta water.

5.Once fragrant, add your chopped tomatoes to the pan with the red wine stock and a pinch of sugar and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 7-8 min or until thickened and the pork is cooked through (no pink meat!) – this is your pork, fennel & red wine ragu.

6.Whilst everything is cooking, chop your parsley finely, including the stalks. Peel your Italian hard cheese until you end up with a pile of cheese shavings.

7.Once the ragu has thickened, stir through the drained tortiglioni with a splash of starchy pasta water, a knob of butter and a generous grind of black pepper – this is your pork, fennel & red wine ragu with tortiglioni!

8.Serve the pork, fennel & red wine ragu with tortiglioni. Garnish with the cheese shavings and chopped parsley. Enjoy!