Pasta with Pork and Bean Ragu

 

This is a really tasty ragu – simple to make and beautiful on penne pasta or spaghetti.  You can make it with pork mince but I prefer to use sausage meat as I find it tastier and a better texture.

 

4 Tbsp olive oil

500g pork sausages, skins removed (or pork mince)

1 onion, finely chopped

1 stick celery, finely diced

1 Tbsp finely chopped fresh rosemary

4 cloves garlic, finely chopped

2 x 400g cans crushed tomatoes in juice

Half cup pitted black olives

400g can cannellini beans, drained and rinsed

1 Tbsp (or to taste) dried chilli flakes (optional)

 

400g pasta – penne or spaghetti

Parmesan and chopped parsley for serving

 

Heat the oil in a deep sided pan and brown sausage meat, breaking it up into small pieces as you go.  Remove from the pan and reserve.

Reduce the heat and add the onion, carrot, celery, rosemary and garlic, and fry for around 10 minutes until the onion is soft.

Add the reserved pork mince, tomatoes, olives, beans and chilli flakes and bring to the boil and simmer 10 minutes until the sauce has thickened.  Taste and season appropriately with sea salt, and add more chilli if you like a bit more heat.

In the meantime, cook your pasta.

Serve ragu on top of pasta with lashings of parmesan and chopped parsley.

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