Let this lighter ragu make your noodles sing in flavor!
Serves: 4
INGREDIENTS:
- 1 tbsp olive oil divided
- 120 grams pancetta chopped into small pieces (omit for vegan option)
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 stalk celery finely diced
- 2 teaspoons fennel seeds
- 5 garlic cloves, finely diced
- 1 tbsp fresh rosemary, finely chopped
- 1.5 cups dry white wine
- 1 cup whole milk (or alternative milk for vegan option)
- 2 cups veggie stock
- toasted Panko/breadcrumbs to finish
DIRECTIONS:
- Heat 1 tbsp of olive oil over a medium high heat and fry the pancetta for 6-7 minutes until nicely browned. Lift out with a slotted spoon, leaving the fat behind.
- Add the onion, celery, carrot mixture and fennel seeds to the pancetta fat with a good pinch of salt and pepper and gently fry until soft, about 10 mins. Lower heat if it starts to brown and add more oil if it dries out too much.
- After 5 minutes add the garlic and herbs and continue cooking.
- Add the pancetta back into pot and mix through.
- Add the wine and let it cook off, reducing slightly for 3 - 4 mins.
- Add the stock and milk and bring to a simmer.
- Taste the liquid for seasoning and add a good pinch of salt and pepper if it needs.
- Remember it will intensify when cooked down.
- Lower the heat right to a simmer and cook uncovered for 2.5 - 3 hours. It should barely be bubbling. Stir it occasionally. If you are in a rush, you can raise the heat slightly to reduce cook time, but be sure to monitor so it does not burn.
- It's ready when the liquid is mostly reduced and it tastes rich and delicious!
- At this point, cook your pasta noodles (we recommend Black Pepper & Garlic Linguine!).
- Once cooked to al dente, add the noodles directly to the sauce pan and continue to cook for 3-4 minutes stirring the noodles into the sauce. Add a splash of pasta water when adding pasta into help thicken the ragu.
- Top with toasted Panko crumbs and dig in!