Fettuccine with pork ragu and parmesan cheese
This is essentially a "bolognese" meat sauce, but with the addition of pork mince, which helps bring out a richness. The milk protects the meat from the harsh acid taste of the wine and tomatoes; the orange provides a mysterious fragrance. For a classic pairing, use fresh tagliatelle, fettuccine or tortellini. Many Italians would consider it a travesty to use spaghetti.
|1 Tbsp||Olive oil|
|50 g||Butter, unsalted|
|100 g||Pancetta, or bacon, chopped|
|1||Onion, finely chopped|
|2 cloves||Garlic, chopped|
|2||Carrots, peeled and finely diced|
|2 stalks||Celery, finely chopped|
|200 g||Beef mince|
|200 g||Pork mince|
|1 to taste||Salt and freshly ground black pepper|
|1 cup||Milk, full-cream|
|½ tsp||Ground nutmeg|
|1 cup||White wine|
|500 g||Italian tomatoes, crushed|
|1 cup||Vegetable stock|
|1||Orange, cut in half|
|600 g||Fettuccine, cooked and drained|
|1 to serve||Parmesan cheese, freshly grated|
- Heat the oil and butter in a deep saucepan. Once the butter melts, stir in the pancetta, then cook for 5 minutes.
- Add the onion and garlic, then cook until the onion is translucent. Add the carrot and celery, cook for 2 minutes, then add the bay leaves.
- Cook the vegetables until tender - about 10 minutes - stirring frequently. Add the beef and pork mince, breaking them up with a wooden spoon, and cook until well browned.
- Cook for a further 3-4 minutes, then season the meat with salt and pepper and add the milk. Simmer until it has reduced by half, then stir in the nutmeg and wine.
- Cook for 4 minutes or until the alcohol has evaporated, then add the tomatoes and stock. Bring to the boil, reduce the heat to a gentle simmer, then add the orange halves.
- Cover the pan with a lid and cook for 1½ hours, stirring occasionally.
- Taste and season again. Remove the oranges from the pan and toss the sauce with the cooked pasta.
- Serve with parmesan cheese on the side.