Recipe Inspiration

Ingredients...

2 carrots, finely diced

2 celery sticks, finely diced

1 onion, finely diced

1 large fennel, finely diced (reserve thefronds for the garnish)

3 sprigs of rosemary (for the garnish)

2 tbsp olive oil

Salt and pepper to taste

1kg minced pork

400g white wine

60g Essential Cuisine Premier Veal Jus

10g Essential Cuisine Chicken Stock Mix

500ml water

1kg La Tua Tagliatelle

Grana Padano, grated to garnish

Method...

1. Add the olive oil to a deep saucepan. Sweat the carrots, celery, onion, fennel and rosemary over a low heat until soft.
   
   
2. Add the minced pork, stir and cook over a medium heat until browned.
   
   
3. Add the white wine and reduce by half.
   
   
4. Add the Essential Cuisine Chicken Stock Mix and Essential Cuisine Premier Veal Jus and continue to cook over a low heat for 20 minutes.
   
   
5. Add salt and pepper to taste.
   
   
6. Cook the tagliatelle al dente in salted, boiling water and drain.
   
   
7. Combine tagliatelle and ragù and serve in pasta bowls.
   
   
8. Garnish with fennel fronds and top with freshly grated Grana Padano or Parmigiano.