Cornish pork & ‘nduja tagliatelle
Tagliatelle is very easy to make at home, especially if you have a pasta machine (if you don’t, you can still roll and cut the pasta by hand). In this version, I’m making the ragù in the traditional Italian way with beef and pork mince, the pork adding a subtle sweetness to the result. Any leftover ’nduja ragù is lovely with jacket potatoes; and it freezes well.
Overview
Prep time
30 mins
Cook time
1 hr 30 mins
Serves
4 6
Ingredients
For the ’nduja ragù
500g pork mince (ideally shoulder)
500g beef mince
1 tsbp olive oil
1 carrot, finely diced
1 onion, finely diced
2 celery sticks, finely diced
2 red chillies, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
6 rosemary sprigs
2 tsp chilli flakes
200g ’nduja paste
100ml balsamic vinegar
400g tin chopped tomatoes
500ml chicken or pork stock
2 tsbp sherry vinegar
For the pasta
4 eggs, plus 6 yolks
½ tbsp olive oil
550g 00 pasta flour, plus extra for dusting (or you can use plain flour)
semolina, for dusting
To finish
1 red chilli, thinly sliced
5 large basil leaves, chopped or torn
extra-virgin olive oil, for drizzling
Method
Step 1
To make the pasta, whisk together all the egg and oil in a bowl. In a food processor, add the flour and a large pinch of salt, then gradually add the egg mixture and pulse as you go to make a rough dough. You are looking for a breadcrumb texture.
Step 2
Remove the dough from the processor and knead it on the work surface for about five minutes to form a smooth ball. Wrap in cling film and leave to rest in the fridge for 30 minutes.
Step 3
Meanwhile, start the ragù. Heat the oven to 200C/180C fan/gas mark 6. Spread out your pork and beef mince on a baking tray and season. Bake it 45 minutes, stirring occasionally, until it is nice and crisp.
Step 4
Meanwhile, divide the dough into four pieces and flour a work surface. Scatter a good layer of semolina over a separate baking tray. Then with one piece of dough at a time, roll it through a pasta machine, until thin enough that you can see your fingers through it. Alternatively, roll your dough out as thin as you can.
Step 5
Using a sharp knife, cut the dough into 30cm lengths, then run them through the tagliatelle or linguine attachment for your machine (if you have one). Leave your pasta to hang, or toss it in the tray in semolina to prevent sticking while you finish the sauce. Repeat with the rest of the dough.
Step 6
Heat the olive oil in a medium saucepan over a low heat. Turn the heat up and add the carrot, onion, celery, chillies, garlic and a pinch of salt. Gently cook, stirring, for 5-6 minutes. Then, add the thyme, bay leaf, rosemary and chilli flakes and stir for another 1-2 minutes.
Step 7
Add the ’nduja paste and break it up. Cook, stirring occasionally, until all the fat starts to fry and the mixture caramelises. Add the balsamic and leave it to bubble and reduce into the ’nduja mixture. Add the tomatoes and simmer until nice and thick, about 5 minutes.
Step 8
Add the stock and simmer for about 10 minutes, until reduced by about half. Add the crispy pork and beef mince then simmer for 15 minutes, until the ragù is like bolognese. Check the seasoning then add the vinegar.
Step 9
Cook the pasta in salted boiling water for 2-3 minutes, until al dente. Mix it into the ragù, then serve sprinkled with the chilli slices, basil and olive oil.
