Return to Italian / Pasta
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1 small onion 1/2 carrot 1/2 celery stalk 2 garlic cloves 2 tablespoons butter 2 tablespoons olive oil 5 ounces ground pork 4 tablespoons dry white wine 1 can (14 ounces) chopped Italian plum tomatoes A few fresh basil leaves, plus extra basil leaves to garnish 3-1/2 cups rigatoni Salt Ground black pepper Freshly shaved Parmesan cheese, to serve |
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Chop all the fresh vegetables finely, either in a food processor or by hand. Heat the butter and oil in a large skillet or saucepan until just sizzling, add the chopped vegetables and cook over medium heat, stirring frequently, for 3 or 4 minutes.
Add the ground pork and cook gently for 2 or 3 minutes, breaking up any lumps in the meat with a wooden spoon. Lower the heat and fry for another 2 or 3 minutes, stirring frequently, then stir in the wine. Mix in the tomatoes, whole basil leaves, salt to taste and plenty of pepper. Bring to a boil, then lower the heat, cover and simmer for 40 minutes, stirring from time to time. Cook the pasta according to the instructions on the package. Just before draining it, add a ladleful or two of the cooking water to the sauce. Stir well, then taste the sauce for seasoning.
Drain the pasta, add it to the pan of sauce and toss well. Serve immediately, sprinkled with the basil and shaved Parmesan.
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