A hearty meat ragu with pork, beef, Montepulciano wine, and rich parmesan cheese.

Swap out the usual beef ragu in this lasagne for a cheaper pork one, cooked until meltingly tender and layered up with a creamy ricotta béchamel Total: 310 mins More effort More effort Serves ...

Leave to cool in a large bowl. Add the pork mince, sausage meat, fennel seeds, egg, grated garlic, parsley and season to taste. Using your hands mix well until all ingredients are combined ...

This pork stew needs long, slow cooking to become meltingly tender. The pangrattato, toasted sourdough breadcrumbs, add a fantastic crunch. Preheat the oven to 160°C/gas mark 3. Heat 3 ...

Wipe out the skillet. Repeat the process to fry the remaining 2 pork chops. Wipe out the skillet and add the remaining 1 tablespoon of oil. Add the fennel and cook over moderately high heat ...