Ingredients:
Serves 4
500g Fresh egg pappardelle pasta
300g Pigs heart, any white sinew removed and diced as fine as possible
75g Diced, smoked pancetta
1 Bulb of fennel, cores removed and finely diced
Half an onion, peeled and finely diced
1 Carrot, peeled and finely diced
2 Cloves of garlic, thinly sliced
1 tblsp chopped Thyme
2 Bay leaves
15ml Balsamic vinegar
100ml White wine
1 tblsp Tomato puree
1 x 400g Tin chopped tomatoes
Salt and freshly ground black pepper
To Serve: Freshly grated Parmesan and chopped flat leaf parsley.
Method:
- Heat a heavy bottom frying pan or saucepan with 4 table spoons of olive oil.
- Add the pigs heart and pancetta and fry for 5 minutes, stirring constantly until everything is browned and crisping up.
- Add the onion, fennel, carrot and garlic and continue to fry, stirring constantly until everything in the pan is golden brown and crisp but not burnt.
- Add the balsamic, white wine, thyme and bay leaves and bring to the boil, simmer for 2 minutes.
- Stir in the tomato puree and tinned tomatoes and season with salt and pepper.
- Turn the heat down to the lowest setting and place a lid on the pan.
- Cook for 2 hours or until the heart is tender. Stir periodically topping up with hot water if becoming too dry.
- When the ragu is ready, check the seasoning and adjust if necessary, cook the pappardelle and mix with the ragu adding the parsley and topping with parmesan.
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