'Nduja pasta mafalde
Mafalde is a flat and wide, ribbon-shaped pasta, try it here with a rich and spicy tomato sauce, flavoured with 'nduja and parmesan. This recipe comes from London-based restaurant Bancone
- Serves: 4 persons
- 2tbsp vegetable oil
- 350g pork mince
- 1carrot, finely chopped
- 1onion, finely chopped
- 3sticks celery, finely chopped
- olive oil, for frying
- 1heaped tbsp tomato purée
- 100ml white wine
- 100g 'nduja
- 500ml chicken stock
- 1bay leaf
- 150ml whole milk
- 500g pasta (fresh or dry mafalde, or tagliatelle as an alternative)
- 100g parmesan, finely grated
Step 1Heat the oil in a casserole. Add the pork with a pinch of seasoning and cook until really brown.
Step 2In a separate pan, fry the carrot, onion and celery in a little olive oil and salt until soft but without colouring.
Step 3Add the tomato purée to the pork and stir, cooking it out until it reaches a light orangey colour. Add the white wine and cook until evaporated. Now add the cooked veg to the pork, mix well and then add the ’nduja, stock, bay leaf and milk. Cook gently for 2 hours or until tender and reduced. Season.
Step 4Cook the pasta in salted water until al dente. Remove from the water with tongs (reserving some cooking water for later) and add to the ragu. Incorporate gently and, if a little dry, add a ladle of cooking water and stir in over the heat to loosen. Serve straight away with grated parmesan on top.