Ingredients
Method
- Heat a medium, heavy based saucepan over medium to high heat. Add olive oil, onion and pancetta and sauté until onion has softened and pancetta browned.
- Add garlic and chilli and cook for a further minute.
- Add pork mince and break up into small pieces with a wooden spoon. Cook until moisture evaporates and the meat begins to brown.
- Add tinned tomato, a cup of water and season with salt and pepper. Bring to the boil, then simmer for one hour.
- In a pot of boiling salted water, add pasta and cook as per packet instructions.
- Add cooked San Remo Gluten Free Spaghetti to the ragu and stir well to combine.
- To finish top pasta with torn bocconcini and chopped parsley.
- Serve and enjoy with family and friends!
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