Recipe | Spicy Pork & N’duja Mafalde

June 8, 2019

The dish that broke the internet this month thanks to @KingKenEats… Our Spicy Pork & N’Duja Mafalde.

In light of the traditional biting British weather, this dish will bring some much needed fire to your belly. Although a longer process to make from start to finish, it’s a surprisingly simple one so if you have a lazy weekend ahead of you why not put those pots and pans to work and try out our glorious spicy pork & n’duja mafalde.

Let us know how you get on by tagging us on social @bancone.pasta!

 

Our Spicy Pork & N’Duja Mafalde – Serves 4

 

Bay leaf

Tomato purée (heaped tablespoon)

1 carrot – finely diced

1 onion – finely diced

3 sticks celery – finely diced

500ml good chicken stock

150ml milk

100ml white wine

25ml veg oil

500g pasta – if you can’t get hold of fresh mafalde try a good quality dry mafalde or tagliatelle as an alternative.

100g Parmesan

350g pork mince

100g n’duja

 

  1. Heat the oil in a large heavy based pot. Start to brown your pork mince and season well with salt & pepper.
  2. In a separate pan, sweat your carrot, onion & celery with a little olive oil and salt without colouring, until soft.
  3. Add the tomato puree to the pork mince and continue stirring, cooking it out until it reaches a light orangey colour.
  4. Add the white wine to the mince and cook until evaporated.
  5. Now add the sweated veg to the pork, mix well and then add the n’duja, chicken stock, bay leaf and milk.
  6. Cover and braise for 2 hours or until soft and tender.
  7. Season to taste.
  8. Cook your pasta in salted water until al dente.
  9. Remove from water with tongs (reserving some cooking water for later) and add to the ragu.
  10. Incorporate gently and if a little dry, add a ladle of cooking water and stir in over the heat to loosen.
  11. Serve immediately with grated parmesan.