Porchetta ragu

Ingredients

• 2 tbsp olive oil
• 800g pork shoulder, diced
• 3 pork sausages
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 2 large garlic cloves, crushed
• 2 tsp fennel seeds, crushed
• pinch of chilli flakes (optional)
• 200ml white wine
• 2 bay leaves
• 2 rosemary sprigs, leaves picked and finely chopped
• ½ bunch of thyme
• 100ml chicken stock
• 3 tbsp tomato purée
• 2 x 400g cans chopped tomatoes
• 2 tbsp double cream
• 1 lemon, zested
• ½ bunch of parsley, finely chopped
• 500g rigatoni pasta
• grated parmesan, to serve

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