Pasta Al Sangue With Chanterelles and Ragù
Pass pork, pancetta and vegetables through 3/8-inch die of a meat grinder. In a stainless-steel rondeau over low heat, brown meat and vegetables. Once everything is browned and vegetable bits are soft, add tomato paste, wine, whey, passata, chili powders, fennel and sachet. Simmer partially covered for 1 1/2 to 2 hours. Season to taste with salt and pepper.
In a sauté pan, reheat some ragù and add freshly boiled pasta al sangue (for 2 to 2 1/2 ounces pasta, add 1 1/2 to 2 ounces ragù). Toss until well coated and finish with a small nob of butter, a little lemon juice and freshly chopped parsley. If adding chanterelles, sauté them in butter before adding to ragù.
Sachet should contain a prosciutto bone, some rind from Parmigiano-Reggiano, fresh thyme and a few bay leaves.