Pork, Onions, Rosemary, Carrots

It’s ALWAYS handy to have loads of cookbooks knocking around at home. If anything, just for ideas and to get the creative juices flowing. I was flicking through Gino’s Pasta one evening and really liked the sound of his ‘Fettuccine alle Cipolle’, a quick ragu of lamb. But I already had some pork mince in the fridge, so thought why the pork not? 🤷‍♂️

The combination of sweet onions with rosemary and carrots is so so so tasty and I think it works with any type of minced meat… chicken, pork, lamb, beef or a meat substitute. But clearly, my favourite’s with pork!

Serves: Family of 4

Prep time: 10-15 mins

Cooking time: 45 mins

Ingredients

250g pork mince

2 onions (thinly sliced) 

1 large carrot (grated)

4 sprigs fresh rosemary (finely chopped)

200ml dry white wine 

300ml good chicken stock

4 tbps olive oil

Method

Heat the oil in a heavy based pan over a medium heat. Add the onions, carrots and rosemary and fry until softened and golden (about 5 minutes), stirring occasionally. Add a pinch of salt once softened.

Add the pork and stir frequently for another 5 minutes, until the mince is mixed through and has browned all over. Turn the heat up to high and add the wine, letting it bubble away for a few minutes until most has been reduced and absorbed into the mix. Lightly season with another pinch of salt before pouring in the stock. Bring to the boil, scrape any bits of brown caramelisation on the sides of the pan into the mix and turn the heat down to the lowest possible.

Leave to simmer for 30 minutes, uncovered, stirring occasionally. Season to taste.

Serve with fettuccine or tagliatelle by tossing your cooked pasta into the sauce with a big splash of the pasta water over a high heat for 1 minute, stirring constantly. Finish with a generous handful of freshly grated parmigiano reggiano.

TIPS

• As with loads of my favourite pasta sauces, this works wonders stuffed into a jacket potato.