for 4 people

Sauce

	olive oil for frying
250 g	pork cutlets, cut into slices approx. 1 cm wide
280 g	Luganighe sausages, removed from the skin with the back of a knife and roughly chopped
1	onion, finely chopped
2	garlic cloves, finely chopped
½ tbsp	fennel seeds, crushed
2	bay leaves
150 g	carrots, coarsely grated
150 g	celery, finely chopped
2 tbsp	tomato puree
½ tsp	chilli flakes
2 dl	white wine
4 dl	chicken bouillon
¾ tsp	salt
1 tin	chopped tomatoes (approx. 400 g)

Pasta

400 g	pasta (e.g. Rigatoni)
	salted water, boiling

To serve

1 dl	single cream
1	organic lemon, use grated zest
1 bunch	flat-leaf parsley, coarsely chopped
40 g	grated Parmesan

How it's done

Sauce

Heat a dash of oil in a frying pan. Brown the meat and sausage for approx. 2 mins. per batch. Remove, reduce the heat, sauté the onion and all the other ingredients up to and including the celery in the same pan. Add the tomato puree and chilli, cook briefly. Pour in the wine and reduce almost completely. Pour in the stock and tomatoes, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins., season with salt. Return the meat and sausage to the pan, heat gently.

Pasta

Cook the pasta in boiling salted water until al dente. Drain the pasta.

To serve

Mix the cream, lemon zest and parsley into the sauce, add the pasta, mix, plate up. Sprinkle with parmesan.

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