campanelle, spicy pig tail ragu

cook a soffritto with garlic and fennel until caramelised. Add tomato purée, white wine. Reduce then add tin tomato and n’duja.
roast the pig tail. Add them to the mix. Add chicken stock.

cook in the oven until soft and tender.
shred the meat off the tails. Season with salt and n’duja.
to order: heat the Ragu with more n’duja, butter, add pasta and lemon juice. top with Parmesan.

allergens: eggs, gluten [r], dairy [r], sulphites.