If I were to have an Italian Grandma I reckon she would be proud of this little recipe. Although they way this has been put together may not be 100% traditional – I’m not Italian and it was delicious so… there you go.
Suggested wine pairing
San Marzano EDDA Bianco
INGREDIENTS
500g Minced pork
2 Brown onions (diced)
2 Celery sticks (diced)
4 Garlic cloves (roughly chopped)
50g Salted butter
1 Glug of Olive oil
4 Bay leaves
2 Tsp Fennel seeds
125ml White wine
200ml Chicken or Veg stock
125ml Double cream
500g Fresh Tagliatelle pasta
Parmesan Cheese
METHOD
1.
In a Sauce pan melt the butter and cook the fennel seeds allowing them to release their aroma then add the mince making sure to break it up so it cooks evenly. Before the mince has started to brown remove and set aside.
2.
In the same pan add the olive oil and bay leaves and gently fry the onion, celery and garlic until translucent.
3.
Add the white wine and simmer for 5 minutes.
4.
5.
Add the stock, cover with a lid and simmer on a low temperature for 15 minutes.
6.
Whilst this is cooking it’s time to cook the pasta following the instructions on the packet.
7.
Before the pasta has finished cooking remove the bay leaves from the mixture and add the cream
8.
Once cooked add the pasta to the ‘ragù’ and mix.
9.
Dish out the pasta and grate plenty of parmesan on top. Enjoy!