Ingredients
The following ingredients have 4 Servings
- 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
- 40g Boston Bay Smallgoods at pancetta, finely chopped
- 1 each garlic clove, onion, carrot & celery stalk, finely chopped
- 1/2 bunch thyme, leaves picked
- 500g pork hock, minced (ask your butcher) or other fatty pork mince
- 1/3 cup (80ml) Boston Bay Wines riesling
- 1L (4 cups) chicken stock
- 50g unsalted butter
- 600g fresh spinach tagliatelle or other fresh pasta
- Finely grated parmesan, to serve
Instruction
- Heat oil in large saucepan over medium heat. Add the pancetta and cook, stirring frequently, for 4-5 minutes until golden.
- Remove with a slotted spoon and set aside. Add vegetables and thyme, and cook, stirring, for 6 minutes or until softened.
- Add the pork mince and cook, stirring, for 10 minutes or until liquid has evaporated. Increase heat to high, add the wine and cook, scraping the bottom of the pan with a spoon, for 3 minutes or until almost all the wine has evaporated.
- Return the pancetta to the pan, then pour in the stock. Bring to the boil, then reduce heat to medium-low and simmer for 1 hour or until pork is tender and sauce is thickened. Stir the butter into the sauce until combined.
- Cook the pasta in a saucepan of boiling salted water according to packet instructions. Drain, then add to the sauce, tossing to coat pasta in the sauce.
- Divide pasta among plates, scatter with parmesan and drizzle with oil to serve.
