PORK RAGU WITH SALSA VERDE

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PREP TIME 15 minutes
COOK TIME 60 minutes
SERVES 4

INGREDIENTS

1kg of pork shoulder, cut into chunks

1 celery stalk, diced 

1 medium carrot, diced 

1 onion, diced 

1 teaspoon of fennel seeds 

3 cloves of garlic, chopped 

500mls of chicken stock 

1 tablespoon of pepper berry salt 

1 jar of Barilla Napoletana

250g of Barilla Casarecce 

5 sprigs of thyme 

1 tablespoon of rosemary, chopped 

1 teaspoon of chilli flakes 

Salsa Verde 

½ bunch of mint 

½ bunch of parsley 

½ bunch of basil 

2 tablespoons of capers 

Juice of 1 lemon 

5 anchovies 

¼ cup of red wine vinegar 

½ cup of olive oil 

1 tablespoon of Dijon mustard 

METHOD

Step 1

Saute the carrot, celery, onion, and garlic in a tablespoon of olive oil then add the pork and cook until the ingredients develop some colour. Then add the thyme, rosemary, fennel seeds and chilli followed by the Barilla Napolitana and the stock and allow to simmer for 45minutes with the lid on. 

Step 2 

Take the lid off the ragu and add the Barilla casarecce and allow to cook for a further 15minutes with the lid off 

Step 3

To make the salsa verde combine all the ingredients in a small blender and whiz till well combined. 

Serve the Ragu with a spoonful of salsa verde