- 1 Onion
- 3 sticks of Celery’s
- 2 Carrots
- 2 cloves of garlic
- 8 Good Pork sausages or pork mince (but this will require more seasoning)
- A glass of white wine
- Pancetta. The one I use is sliced very thinly like bacon but the key is lots of fat.
- 1 tin San Marzano tomatoes
- 1 tin of chopped tomatoes
- A tin of Anchovies
- A handful of porcini mushrooms
- Bay leaves (I used 3)
- Thyme (I used 3 small sprigs)
- A good pinch of paprika
- 500g of Penne pasta
- A healthy splash of milk or if you’re feeling indulgent, cream
Not essential but I add a stock cube for extra flavour. Pork or vegetable.
First things first, add a glug of olive oil and a small slab of butter to a large casserole dish or big saucepan. This is not a meal that pretends to be health conscious. It’s rich, and all the better for it. Once hot, add your onion. Sprinkle with a pinch of salt. This well help draw the liquid from the onion and soften. While this softens, cut your pancetta into small pieces, if not already pre cut. And take your sausage meat out of its casings and break up.
When the onion has softened add your pancetta and cook until the fat is melting and all this flavours are released. At this point add the sausage meat. Stirring and mixing with the onion and pancetta.
As this fries, cut up your carrots thinly (I grate them so they are extra thin), and chop your celery and garlic. When the sausage meat begins to brown add these to the pot. Add your thyme to the mix as well as some black pepper and a pinch of paprika. Followed shortly by the white wine.
The smells coming from the pot should now be incredible.
Once the alcohol from the white wine has cooked off, pour in your tins of tomatoes. Not forgetting to fill your tins with water and pouring the tomatoey goodness into the pot. At this point I also add the porcini mushrooms and anchovies. These really add a flavourful kick to the dish. Not forgetting to add your bay leaves at this point too. Pour in your splash of milk or cream and get it all to a good simmer.
At this point we’re in for the long run. Let this simmer with the lid partially on until the sauce has reduced to a consistency of a bolognese. Tasting consistently throughout add seasoning where needed.
When you reach your ideal sauce texture, not too much liquid, cook your pasta in a separate pan. Remembering to add plenty of salt.
When al denté, drain the pasta, keeping some of the starchy pasta water. Add the pasta to the sauce and stir in well. Adding a little pasta water.
Now add a handful of Parmesan and serve.