Heat a medium heavy based saucepan over medium to high heat. Add olive oil and pork and cook until the meat has browned. Remove and set aside.

Add onion, leek, celery and carrot and sauté until softened.

Add garlic and sauté for a further minute.

Return the pork to the saucepan, add wine and allow to simmer until reduced by half.

Add chicken stock, bay leaf, season with salt and pepper, bring to the boil, then simmer until the pork is tender (about an hour).

Meanwhile, melt the butter in a small saucepan, add the flour and cook, stirring continuously with a wooden spoon, until lightly golden.

Pour in the milk, whisking continuously until smooth.

Bring to the boil, then simmer until thickened, stirring continuously.

Add the nutmeg and cheeses and stir through until smooth.

Preheat the oven to 190°C .

In a pot of boiling salted water, cook pasta 3 minutes less than the packet instructions, reserving a little pasta cooking water.

Return the pasta to the warm saucepan, pour over the cheese sauce, adding a little pasta cooking water to loosen the sauce if necessary.

Stir the peas through the pork ragu and transfer to an oven dish.

Bake for 30 minutes, adding the rosemary leaves for the final 5 minutes.

Allow to rest for 15 minutes before serving with cracked black pepper.

Serve and enjoy with family and friends!

Pork & Pea Ragu with 3 Cheese Rigatoni

Ingredients