Porchetta ragu

Porchetta ragu

Inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests – leave it simmering whilst you entertain. 

  • Serves: 6-8
  • Prep: 20mins 
  • Cook Time: 3hrs


  • 2 tbsp olive oil
  • 800g pork shoulder, diced
  • 3 pork sausages
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 2 large garlic cloves, crushed
  • 2 tsp fennel seeds, crushed
  • pinch of chilli flakes (optional)
  • 200ml white wine
  • 2 bay leaves
  • 2 rosemary sprigs, leaves picked and finely chopped
  • ½ bunch of thyme
  • 100ml chicken stock
  • 3 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp double cream
  • 1 lemon, zested
  • ½ bunch of parsley, finely chopped
  • 500g rigatoni pasta
  • grated parmesan, to serve



  • STEP 1

    Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.

  • STEP 2

    Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.

  • STEP 3

    Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.

  • STEP 4

    Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.