Ragu in Bianco

White Ragu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the bacon lardons (if using) and the olive oil into a large saucepan (cold) and heat on a medium flame.

Step 2

Very finely chop, grate or food process the onions, carrot and celery (if using). smash and peel the garlic. this can be left whole

Step 3

Once the bacon is getting golden and the fat has rendered out, add the pork. breaking up with a spoon. reduce the heat to medium-low NOTE: IF USING ANCHOVIES INSTEAD OF BACON, ADD THEM NOW

Step 4

once the pork is brown and all of the water has been cooked out (10-15 mins) add the onions celery and carrot, along with a large pinch of salt and about 20 turns of black pepper

Step 5

Meanwhile, boil the kettle and make the stock - 500ml should be plenty

Step 6

Stir the pot frequently on the med-low heat until all of the moisture has been drawn out of the veg and pork (approx 20-30 mins) and there is a nice layer of fond/caramelisation on the bottom of the pot.

Step 7

Add the garlic and stir for another minute until fragrant

Step 8

Add the stock and give it a stir - add the herbs and bring back up to a simmer

Step 9

simmer on a low heat for 25-30 mins, stirring every 5 mins or so until it smells amazing and you have a layer of yellow-looking fat on top. Remove the herbs and garlic and season to taste - remember you will be combining with the salty pasta

Step 10

Add the frozen peas and stir

Step 11

add the creme fraîche (if using) and stir to emulsify the fat

Step 12

Put a pan of water on to boil and add enough salt to be delicious

Step 13

add the pasta and simmer until al dente

Step 14

drain the pasta saving a cup of starchy water

Step 15

combine the pasta with the sauce and add a good splash of the pasta water - turn off the heat

Step 16

sprinkle the majority of the cheese over and vigorously toss the pasta and ragu until a creamy, combined sauce is achieved. Tip: using 2 wooden spoons and using the "salad toss" technique helps minimise mess here!

Step 17

serve into bowls and sprinkle the remaining cheese over