PORK, AUBERGINE & PORCINI RAGU        (serves 3)

Ingredients :

Olive oil

500g minced pork

1 large aubergine, cut into 7mm slices and chargrilled

2 banana shallots, finely sliced

2 cloves garlic, minced

a handful dried porcini mushrooms, soaked in a little boiling water

3 chestnut mushrooms

75ml red wine

500ml pork stock (or 1 pork stock cube, dissolved in 500ml water)

400g tinned tomatoes

2 tbsp tomato puree

1 tsp dried sage

half a tsp smoked paprika

half a tsp dried basil

half a tsp dried rosemary

a dash of Worcestershire sauce

sea salt and black pepper to taste.

Method :

1.  Firstly, prepare the aubergines.  Using a blisteringly hot griddle pan, barbecue or cooker grill, cook the aubergine slices until they are softened, ideally with dark griddle marks.  Once cooked, place onto a plate, cover with clingfilm and allow to cool.

To make the Ragu :

2.  Dry fry the minced pork in a large wok or deep frying pan until lightly browned, then remove from the pan and set aside.

3.  Add a little olive oil to the pan and cook the shallots, chestnut mushrooms and garlic until soft but not coloured.

4.  Return the pork to the pan and turn the heat up to high.  Once the pan is sizzling, add the red wine and stir for five minutes to allow the majority of the alcohol to cook off.

5.  Add the tomato puree and stir well to combine with the pork for a couple of minutes.

6.  Now add the paprika, herbs, tinned tomatoes and stock.  Bring the pan to a lively simmer before adding the porcini mushrooms along with their soaking liquid.

7.  Season with the Worcestershire sauce and simmer until the ragu sauce has reduced to a thick consistency.  Once at your preferred consistency, taste for seasoning and add more if necessary.

Serve with freshly cooked pasta.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk