Also available with gluten-free pasta: select from the drop-down menu above.
This is a dish of ground pork in a ragù bianco: a ragù prepared without tomatoes. As well as steering us away from the damgerous 'bolognese debate', this also lead to a lighter ragù which is more in keeping with these summer months.
The pork is cooked very slowly with stock, white wine and soffrito resulting in a rich taste without a thick sauce. The ragù is accompanied by egg and spinach tagliolini and grated parmesan.
Ingredients: Pork, Fresh Tagliolini (Wheat flour, Egg, Durum Wheat Flour, Water, Spinach) Chicken stock, White wine, Onion, Olive oil, Celery, Carrot, Parmesan, Salt, Nutmeg, Black pepper, Juniper Berries, Bay leaf