Chop celery and carrot into very small dice, we’re only going to sweat it in the cooking process.

Ingredients - serves 4

400g minced pork
50g streaky bacon, chopped
1 onion, peeled & finely chopped
1 celery stick, finely diced
1 carrot, finely diced
1 tbsp olive oil
250ml chicken stock
1 tbsp tomato purée
salt, pepper
finely grated zest 1 small lemon
1 clove garlic, very finely chopped
2 tbsp finely chopped parsley

500g pasta

Method

1 Mix parsley, lemon zest and garlic and set the gremolata aside. Heat the olive oil in a large frying pan, spread the minced pork evenly across the pan and don’t allow clumping. Season and fry to brown on both sides then add the finely chopped bacon and continue for a couple more minutes.

2 Scatter in the onion, celery, and carrot and cook gently over a low heat for about 15 minutes then add stock and purée - cook a further 5 minutes to thicken.

3 Meanwhile cook a pack of spaghetti according to packet instructions, drain and toss with olive oil and gremolata, divide between bowls and spoon sauce over.