1. Heat a medium, heavy based saucepan over medium to high heat. Add olive oil and brown the pork in batches. Set aside.
  2. Add onion and celery and sauté until softened. Add garlic, chilli and fennel seed and cook for a further minute.
  3. Add white wine and reduce by half.
  4. Return the pork to the saucepan, add tomato paste and tinned tomato.
  5. Add enough water the cover the pork, season with salt & pepper, bring to the boil then simmer until tender (about one hour).
  6. Preheat oven to 180°C.
  7. In a pot of boiling salted water, add pasta and cook for 2 minutes less than suggested on the packet instructions.
  8. Add pasta to the braised pork and mix well.
  9. Transfer to an oven safe serving dish, top with mozzarella and parmesan and bake for 30 minutes.
  10. Allow to rest for 10 minutes before garnishing with chopped parsley.
  11. Serve and enjoy with family and friends!

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