1 x 225g packet San Remo Egg Pappardelle
3 tbsp Extra Virgin Olive Oil
1 small white onion, diced finely
1 tsp fennel seeds
¼ cup basil, chopped finely
¼ cup pancetta, diced finely
300g minced pork
1 cup white wine
1 dried chilli, chopped finely
2 cans of crushed tomatoes or 1 jar of tomato passata
1 cup grated pecorino
Salt & pepper
Heat olive oil in a large saucepan. Add onion, fennel and pancetta on medium heat. Cook for 5 minutes, stirring occasionally, until the fat has rendered. Add the basil and pork and break it up with the back of a wooden spoon, then cook for 8 minutes, stirring frequently.
Pour in the wine and cook until alcohol has evaporated. Stir in the chilli and tomato. Simmer for 15 to 20 minutes.
Add salt and pepper to taste. Cook pasta as per packet directions. Strain pasta and add to pan. Serve with a good amount of pecorino.