Testa Di Maiale Ragu

with pappardelle

Testa Di Maiale Ragu

with pappardelle
Method
SERVES 4

Lightly sweat shallots in a saucepan with olive oil. Add in the Roma tomatoes, thyme, port and shiraz then reduce the liquid down to a grainy paste. The reducing stage takes roughly 90 minutes – ensure that you stir every 10 minutes and keep an eye on it so that it doesn’t burn. Once your reduction has become a paste, blitz it up using a food processor until you reach a smooth sauce consistency, ensuring there are no chunks. In a new saucepan, sweat off onions and chilli. Add in the pork jowl mince and stir the mince until it is broken down and cooked through. Add the reduction into the pork mince and stir to combine. Boil a large pot of water and cook the pappardelle until al dente (or as desired) and then toss your pasta through the sauce.

TO SERVE

Garnish with pecorino cheese.


Chef’s Tip: Patience with the process and the quality of wine and port used in the reduction are both important. This will give you much more flavour if you choose appropriately and source something unique.

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