Pork Mince And Pasta Recipes

PORK MINCE & PASTA BAKE

Steps:

• Fry the onions and garlic gently in 1 tsp sunflower oil until soft
• Add the mince and fry gently until cooked through
• Add the tinned tomatoes, herbs, puree, Worcester sauce, sugar, pepper and chopped vegetables and simmer gently for 20 minutes
• Melt the butter or margerine, stir in the flour and cook on a gentle heat for 2 minutes
• Gradually add the milk and stir until thickened
• Add the grated cheese handful by handful to taste, along with the mustard
• Meanwhile, cook the macaroni for 3-5 minutes in boiling water until undercooked - drain and leave aside
• Place the mince into a baking dish, put the macaroni on top and pour with the cheese sauce, top with more grated cheese if wished
• Bake in the oven at 190'C/Gas mark 5 for 20 minutes or until the cheese is golden and bubbling and the pasta is soft

TAGLIATELLE WITH A LEMON PORK RAGù

Steps:

• Peel the garlic cloves, cut in half lengthways and remove the green shoot at the centre. Gently warm the garlic and oil in a large frying pan (big enough to toss the pasta in later). As it starts to colour, take off the heat and let the garlic infuse for 5 minutes, then discard it.
• Tip the onion and celery into the garlic scented oil, sprinkle with a little salt and return to a gentle heat. Let them soften, without colouring, for 8-10 minutes. They should sweat rather than fry, so if you hear sizzling add water, a tablespoon at a time.
• Add the pancetta and cook for another 6minutes, adding water as before. Stir in the pork and turn the heat up. Don't colour the meat too much and avoid breaking it up. Add the wine and let it evaporate, then season. Pour in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little water if the mixture gets too dry.
• While the ragù is cooking, put a pan with plenty of water on to boil. Grate the Parmesan and the zest from the lemon.
• When the water is at a rolling boil add 2 tsp salt, then the pasta. Partly cover, bring back to the boil, give it a good stir and reduce the heat so the water boils gently. Taste the pasta 2 minutes before the timing on the packet - remember it will keep cooking while it is tossed with the ragù.
• Drain the pasta, reserving some pasta water. Immediately transfer the pasta to the frying pan and toss well over a low heat. Tip in the parmesan and toss well. Add pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
• Toss in the lemon zest and parsley. Serve immediately.