Take a walk on the wild side Ragu and Spaghetti
WHAT YOU’LL NEED
Ingredients
1 cup ground pork [optional] 1 carrot finely diced 2 shallots finely diced 1 celery stick finely diced 2 cloves of garlic thinly sliced ¼ cup tomato paste 550ml can of san marzano tomatoes 1 cup 35% cream Olive oil ½ tsp chili flakes 1 tsp chopped fennel seeds ½ cup red wine ½ cup grated parmesan cheese ½ cup chopped parsley
RECIPE Coat a large heavy bottomed pot with olive oil and bring to temperature on a medium, medium- high heat. When the oil starts to move more loosely, add your shallot, garlic, celery and carrot. Add a nice pinch of salt and sauté until they start to glisten. Add chili flakes and fennel seed and let toast until they become aromatic. Add ground pork, turn the heat up a little and add another nice pinch of salt. Break into small pieces and cook for three to five minutes. Add tomato paste, reduce the heat a little and cook for one to two minutes. Add red wine and reduce at a boil for three to five minutes until most of the liquid is gone. Blend tomatoes and add to sauce along with the cream and simmer on a low heat for one to two hours, stirring from time to time to make sure it’s not sticking. Add parmesan and chopped parsley, season to taste. Cook pasta according to instructions on the package, making sure there’s still a small bite. Add one cup of ragu per person in a large pan and ladle in one cup of pasta water, add pasta and stir the noodles on medium-high heat to bind the sauce with noodles. Serve with more fresh parmesan and parsley. NOTE: Don’t rinse pasta after cooking or use oil in water; Make sure you season your pasta well.
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