Pork And Lemon Ragu | Pasta Recipe
- 2 tablespoons olive oil
- 400 g pork mince
- 1 onion, finely chopped
- 2 garlic cloves, thinly sliced
- 4 anchovy fillets in oil, drained
- 2 tablespoons rosemary leaves
- Finely grated zest and juice of 1 unwaxed lemon
- 375 g dried rigatoni
- 500 ml whole milk
- 75 g green olives, stoned and chopped
- 75 ml double cream
- A good grating of fresh nutmeg
- 4 tablespoons Parmesan shavings, plus extra to serve
- sea salt and freshly ground black pepper
- #In Italy, pork is often braised with milk, as it tenderizes the meat and the juices mingle with the milk to provide a sweet, meaty sauce. Rosemary is lovely and robust with pork but you could use chopped sage – just add it earlier when you brown the pork so it crisps up a little bit.# Heat the oil In a large frying pan over high heat and add the pork. Leave it for a few minutes until it browns, then turn it over to allow the other side to brown. Add the onion, garlic, anchovies, rosemary and lemon zest and stir to combine with the pork. Reduce the heat, cover and leave the onion to soften for 10 minutes, stirring occasionally so the ingredients don’t stick to the bottom of the pan.
- Bring a large pan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.
- When the onion is translucent, add the milk, lemon juice and olives, and bring to the boil, uncovered, scraping the base of the pan to loosen any sticky, flavoursome bits and incorporating them into the sauce. Simmer for about 15-20 minutes, or until about two-thirds of the liquid has evaporated and the pork is soft. Remove from the heat, stir in the cream, then season with salt, pepper and nutmeg.