Truffled Pork & Porcini Sausage
Meatballs in Pork Ragu
Want an easy and off-the-charts flavour BOMB pasta dish?!!! Truffled Pork & Porcini Sausage Meatballs in Pork Ragu featuring Meat at Billy’s absolute show stopper Truffled Pork & Porcini sausages.
Add a lick of smoke and char by flashing meatballs over charcoal. Also featuring a simple ‘ragu’ based on minced pork belly.
One of THE best pastas you can make. Just thank Kris from the Shank Brothers later (-;
1 x small brown onion, finely diced
3 x garlic cloves, minced
extra virgin olive oil
500g pork belly, coarsely minced
4 x Truffled Pork and Porcini Sausages (from MAB)
400ml tomato sugo
1 x bunch of baby spinach
2 anchovy fillets
½ lemon zested, ½ bunch finely chopped Continental parsley and ground black pepper, all combined to make gremolata.
500g spaghetti or linguini
salt & pepper to season
Parmigiano Reggiano to serve
Fry onion, garlic and anchovy fillets in a good lug of olive oil in a heavy cast iron pan. Next add in pork mince and cook until just coloured. Deglaze pan by pouring in tomato sugo and reduce to a low simmer. Cook for approximately 1 hour topping up with water if sauce gets too thick.
When ragu is nearly ready gently squeeze out sausages into little ‘meatballs’ and cook in the simmering sauce.
*optional – for an extra punch of flavor, grill meatballs over charcoal first and add to sauce when they’re slightly coloured. Stir gently through sauce to combine. We use the Solidteknics Flaming Skillet (see pictured)
Cook pasta as per packet directions remembering to add just salt to the boiling water. Drain well and mix through the hot meatballs and sauce.
Finish off with grated ample freshly grated Parmigiano Reggiano and gremolata. Probably best to serve with a nice glass of wine too we reckon.