Pork and Tomato Ragu with Rigatoni
Rigatoni topped with pork meatballs and a saucy ragu, yum!
Put the oregano, 1 teaspoon of salt and 1 teaspoon of pepper into a bowl and mix well. Heat 4 tablespoons of olive oil in a deep frying pan and fry teaspoon sized balls of the pork mixture until lightly browned on each side. Remove from the pan and set aside.
Add 2 tablespoons of olive oil to the pan and add the onion and garlic. Fry gently for 10 mins or until the onion is soft. Add the meatballs, turn up the heat then add the wine, mix well and let the wine bubble for 1 min.
Add the tomato paste and tin of tomatoes, mix well and bring to the boil. Simmer for 20 mins, stirring occasionally until the mixture is thick. Remove from the heat and stand for 5 mins to cool slightly and to the let the meatballs absorb the sauce.
Meanwhile, boil the rigatoni in a very large saucepan of well salted water until al dente. Remove from the heat, drain and put into a warm serving bowl.
Add the pork mixture to the pasta, toss and serve with parsley leaves and parmesan.
700 grams pork mince
4 grams Dried oregano
2 Brown onions, peeled and finely chopped
4 Garlic cloves, peeled and finely chopped
50 grams Tomato paste
1 Tin cherry tomatoes
500 grams Rigatoni pasta
120 grams Parmesan, grated
10 grams Parsley
Salt and cracked pepper
6 tablespoon Olive oil
150 ml Red wine