Sort ingredients
haileypham
QR Code
Listen
Pdf
For salad (separate container):
Heat a large non-stick saucepan over medium heat. Cook onion, stirring, for 4-5 mins until soft.
Add garlic and cook for a further 30 seconds until fragrant.
Add pork, season with salt and pepper and cook, breaking up with a spoon, for 5 mins or until browned.
Stir through tomatoes, stock, oregano and fennel seeds, and bring to a gentle simmer. Cover and cook, stirring occasionally, for 10 mins or until the sauce reduces slightly. Adjust seasoning.
Preheat oven to 200°C/fan-forced 180°C.
Meanwhile, cook pasta in a pot of boiling salted water for 2 minutes less than the packet instructions. Drain, transfer pasta to sauce and stir to combine.
Pour into a medium sized oven-proof baking dish. Add spoonfuls of ricotta, scatter over mozzarella and a little extra oregano and season with salt and pepper.
Transfer to oven and bake for 10-15 mins or until cheese is lightly golden. Serve topped with fresh basil leaves.
Toss salad leaves with vinegar, season with salt and pepper and store separately.