Nothing says winter like a hearty, warming pasta. This ragu with olives and pecorino is filled with tasty herbs along with succulent Australian pork neck.

Serving up at just $5.80 per plate, it’s ideal for a quick yet delicious lunch option and also proves itself as a hearty dinner menu feature.

Ingredients (serves 10)

  • 700g boneless pork neck
  • 50mls olive oil
  • 120g onion
  • 2 stalks celery
  • 3 sprigs of thyme
  • 2 bay leaves
  • 5 garlic cloves, thinly sliced
  • 100ml white wine
  • 2L chicken stock
  • 2 bunches Swiss chard
  • 250g pecorino
  • 100g crushed pitted kalamata olives
  • 2 sprigs rosemary
  • 40mls extra virgin olive oil
  • 1kg pappardelle

Method: Ragu

  1. Dice pork into 3cm pieces.
  2. Heat a medium sized pot, add oil and sear pork until well-coloured all over. Remove from pan then add finely chopped onion, celery and herbs.
  3. Pour in white wine and reduce by a third before returning pork to pot together with chicken stock. Bring to the boil.
  4. Cover pot with a lid and allow to simmer for approximately 2.5 hours on low heat until very tender, stirring occasionally as to not stick to base of pot. Season.
  5. Separate stems and leaves from bunches of Swiss chard. Finely chop then blanch until just tender. Squeeze and set aside.

Method: Pappardelle

  1. Salt a large pan of water (7g of salt per 1L water), bring to the boil.
  2. Add pasta and cook until al dente.

To serve

  1. When pasta is ready, drain (reserving one cup of pasta water) and add to ragu. Toss together for a minute then add Swiss chard along with half the grated pecorino, crushed olives and finely chopped rosemary. If sauce looks a little dry add a little reserved pasta water. Season well.
  2. Toss with olive oil and serve garnished with remaining grated pecorino. Serve immediately.