This recipe uses leftover roast pork, transforming one meal into another, with minimal effort. This ragù is similar to the ox cheek recipe I posted before, and I know it went down well, so here is a little twist for the next time you have some leftovers after your Sunday dinner!
- 1 tbsp olive oil
- 2 sticks of celery, finely chopped
- 3 cloves of garlic, finely chopped
- 2 heaped tsp fennel seeds
- 500g leftover roast pork, shredded or diced
- 500g passata
- 350ml red wine
- Salt and pepper
Step 1: Heat the oil in a saucepan over a medium heat and add the celery, cook for five minutes, stirring every now and again.
Step 2: Add the garlic and fennel seeds and cook (and stir) for a further couple of minutes before adding the pork, passata and wine. Bring to a simmer, lower the heat, put a lid on the pan and cook for 45 minutes. Season with salt and pepper to taste.
Serve 3 table spoons of sauce stirred through pasta. Portion up any leftovers and freeze for a quick and easy meal.