ingredients

For the ragu

750gr pork minced

1 tablespoon Olive oil

1 small fennel bulb finely chopped

5 garlic cloves , crushed

½ teasepoon dried chilli flakes

1 teaspoon fennel seeds

300gr white wine

400gr conad chopped tomatoes

1 tablespoon faster sugar

Grated zest of 1 lemon

For the pasta

300penne

150gr grated mozzarella , diced

30gr parmesan grated

method to make the ragu

Heat a large frying pan and tip the half the mince , fry without extra fat for 5 minutes over a high heat stairing to make up the mince transfer to a casserole repeat the rest of the mince .

Add the oil in a frying pan then cook the fennel and garlic for 5 minutes over a medium heat stir in the chilli flakes and fennel seeds and cook for 1 minute more before adding the wine , let it bubble for a couple of minutes then pour this into the casserole , add the chopped tomatoes sugar and lemon zest and season

Cover and bring to the boil , then reduce the heat and simmer for 45 minutes until rick and slightly reduced.

To make the pasta

Preheat the oven to 200°C gas 6 cook the penne for 3 minutes in a pan of salted boiling water drain and mix with the ragu and half the mozzarella and the parmeasan over the top. Bake the oven for 35 -40 minutes until golden brown on top .

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