Categories: May

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 400g pork shoulder, trimmed and diced
• 150ml dry white wine
• 15g fennel seeds
• 500g passata
• 400g gnocchetti Sardi pasta, or other small pasta
• handful chopped fresh flatleaf parsley
• freshly grated Pecorino cheese, to serve

Directions

1. Heat the oil in a wide saucepan over a medium heat. Add the onion and fry for 5 minutes until soft. Add the garlic and cook for a further 30 seconds. Add the pork and cook for 5 minutes, or until browned.

2. Pour the wine into the pan and cook until nearly all of it has evaporated. Add the fennel seeds and passata, season and simmer gently for 20-25 minutes, stirring occasionally, until thickened but not dry.

3. Meanwhile, cook the pasta in a large pan of salted boiling water, until al dente. Drain, mix into the sauce and check the seasoning. Divide between plates and scatter with the chopped parsley and Pecorino to serve.

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