2 cloves garlic
40 ml olive oil
1 small onion, chopped
1 stuck celery, sliced
150 g streaky bacon ?
500 g minced pork
250 ml vegetable stock
50 g grated Parmesan
1 lemon ?
400 g dried egg tagliatelle
45 ml chopped parsley


Gently warm garlic and oil in a frying pan. Remove from heat as it starts
to color. Leave for 5 minutes then discard garlic.
Add onion and celery into oil. Sprinkle with salt. Cook gently for 8-10
minutes. Sweat rather than dry.
Add bacon, cook for 6 minutes. Add water a tsp at a time.
Stir in the mince. Turn up heat.
Add stock, let it evaporate. Adjust seasoning. Pour in 200 ml water.
Cover and simmer for 20-25 minutes.
While ragu is cooking, cook pasta in salted boiling water until al denté.
Once pasta is cooked, drain and transfer into ragu immediately. Toss over
low heat.
Add in the Parmesan. Toss.

Toss in the lemon zest and parsley and serve immediately.

Serve warm!
Move Shoot.