Tricolour Pasta with Pork Ragu

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Tricolour Pasta with Pork Ragu Tried Tested

An slowcooked corfort food to die for. The very definition of mouth watering !!!

Ingredients
1 kg pork neck, cubed
Salt and miled pepper
Olive oil
1 large onion
2 medium tomato diced
2-3 celery stalks, chopped
2 cloves garlic , chopped
1 tsp ground cinnamon
2 pieces of star anise
1 packet tomato paste
1 cup red wine
2 bay leaves
1 packet tri colour pasta, cooked accdgbto package instruction
Grated cheese to serve

Method
Season meat, heat a good glug of olive oil in a large saucepan and brown meat in batches, remove and set aside. Add onion,celery,garlic,star anise, and diced tomatoes, add spices return meat to pan. Add tomato paste,wine and bay leaf and cooked, stirring until well coated.season well add enough water tp cover meat and bring to simmer. Cover with a lid and cook for 1 hour until meltingly tender.
Serve sauce ladled over pasta, with grated cheese.

Prepared, tried and tested by: Joy Martin Smyth‎ – All joy’s lovely cooking

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