Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon chilli flakes
- 1 tablespoon chopped thyme leaves
- 400g pork mince
- 1 cup (250ml) white wine
- 400g can chopped tomatoes
- 2 tablespoons tomato paste
- 300ml chicken stock, heated
- Pinch of nutmeg
- 500g rigatoni
- Chopped flat-leaf parsley and grated parmesan, to serve
Method
1. Heat oil in a saucepan over low heat. Cook onion for 5 minutes or until just softened. Add garlic, chilli and thyme, then cook for 1 minute. Add pork and cook, breaking up lumps with a spoon, for 3-4 minutes until golden. Add wine and cook for 3-4 minutes until nearly evaporated. Add tomatoes, paste, stock and nutmeg, then season. Simmer for 10-15 minutes until thickened.
2. Cook pasta in a pan of boiling, salted water according to the packet instructions. Drain. Serve with sauce, parsley and cheese.
