Orecchiette with a pork ragù
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Serves:     people
Notes from Anna

Ground pork is a very good source of protein and iron while the parsley and thyme combo adds valuable antioxidants and fibre to the meal.  By the leanest mince possible, preferably free range.



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  1. Peel and finely chop the onion. Wash and chop the parsley and thyme. Chop the anchovy fillets. Prepare the stock according to packet instructions.
  2. Heat the oil in a shallow pan. Add the chopped onion and a sprinkle of salt and when the onion starts to brown, add the dry chilli flakes and diced pancetta.
  3. Continue cooking for a few minutes then add the chopped anchovy fillets and the ground pork. Mix well to combine and continue cooking over a medium heat for a few minutes.
  4. Pour in the wine and let it bubble for a minute or two. Add the hot stock to the pan, turn the heat down, cover the pan with a lid and simmer for 20 minutes.
  5. Meanwhile bring a large pan of salted water to the boil. Cook the orecchiette according to packet instructions.
  6. Add the chopped thyme and parsley and a generous grinding of black pepper to the ragù and remove from the heat.
  7. Drain the orecchiette and tip into the pan with the ragù. Mix well, sprinkle with grated pecorino and serve immediately.

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