A Family Feed!

Every so often, my family and myself get together and have a meal, which I have too cook but I enjoy it so I let it slide. Normally I get told off for being with the food longer than I am with the family. Therefor I thought I'd make something pretty easy, in a big batch that I could serve up when we were ready.

Tripoline Pork Ragù

Ingredients

1 Kg of Pork (Diced)

8 Tomatoes (Quatered)

1 Leek (Chopped)

3 Carrots (Chopped)

3 Celery Sticks (Chopped)

2 Brown Onions (Chopped)

5 Garlic Cloves

1 Tin of Tomatoes (Crushed)

3 Table Spoons of Tomato Pure

2 Cups of Wine (Temprinillo) or wine of choice

1 Cup Chicken Stock

6 Basil Leaves

4 Sprigs of Rosemary

2 Sprigs of Thyme

2 Table Spoons of Majoram

2 Bay leaves

2 Tea Spoons of Paprika

2 Tea Spoons of Ground Corriandar

1 Tea Spoon of Cumin

6 Dried Chillies

500g of Tripoline Pasta

Salt and Pepper (To Taste)

2 Table Spoons of Oil

Water

Method

1. Heat oil in a pan and add leek, onion, carrot, celery and garlic. Cook until lightly browned and soft.

2. Add dried chillies along with the pork, season with salt and pepper and seal off meat evenly.

3. Add wine and bring to boil, light wine, to cause a flame and burn off the alcohol.

4. Add tinned tomatoes, tomato puree and chicken stock to the pan, also add water so that all of the veg and meat is covered by liquid. Stir well.

5. Add remaining herbs and spices and allow to simmer for around 2 hours, seasoning to taste.

6. Whilst the Ragù is simmering, add Tripoline pasta to a large pan of lightly salted water and cook for 8/9 minutes.Use pasta straight away or cool it to use later.

7. Add pasta to the Ragù for 2 minutes and serve.

This dish was great for a family feed, easily serving 8 people. Why not try your own version and let us know how it goes and send a picture or recipe!

#Ragù #Pork #Pasta #Tripoline #Family