Pork, orange and mint ragù with fusilli from Sicilia: A Love Letter to the Food of Sicily (page 112) by Ben Tish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Parmesan cheese for pecorino cheese.

  • Lepa on March 15, 2023

    This was okay but we didn't love it. The effort to result ratio definitely didn't work for me.

  • stepharama1 on January 24, 2022

    We loved this! It is very rich (as noted in another comment) but that's what makes it so yummy along with its intriguing blend of flavors. I used whole wheat pasta and the sauce paired wonderfully with it. I used good quality smoked bacon rather than pancetta and used parsley rather than mint since that's what I had in the fridge.

  • joneshayley on August 27, 2021

    A very rich and unctuous ragu, very unusual. Enjoyed it, but unsure whether I’d make it again.

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