Lean Pork, Fennel & Red Wine Ragu With Tortiglioni

Boil a kettle

Peel and finely chop your shallot[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your lean pork mince (remove the paper if required!) with a pinch of salt and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Whilst the pork is cooking, dissolve your beef stock mix, red wine paste and tomato paste in 150ml [225ml] [300ml] boiled water – this is your red wine stock

Once the pork has browned, reduce the heat to medium-high, add the chopped shallot and cook for a further 2-3 min or until softened

Once softened, add the chopped garlic with your fennel seeds and cook for 1 min or until fragrant

Meanwhile, add your tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tortiglioni for 7-9 min or until cooked with a slight bite

Once done, drain, reserving a cup of the starchy pasta water

Once fragrant, add your chopped tomatoes to the pan with the red wine stock and a pinch of sugar and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 7-8 min or until thickened and the pork is cooked through (no pink meat!) – this is your lean pork, fennel & red wine ragu

Whilst everything is cooking, chop your parsley finely, including the stalks

Peel your Italian hard cheese until you end up with a pile of cheese shavings

Once the ragu has thickened, stir through the drained tortiglioni with a splash of starchy pasta water, a knob of butter and a generous grind of black pepper – this is your lean pork, fennel & red wine ragu with tortiglioni