Calming-down-after-Christmas Pork and harissa pasta bake

After the festive feasting of the last few days, all everyone wanted was a big, comforting bowl of pasta. We cobbled this together with the bits and pieces in the fridge that needed using up and the end of a jar of harissa. Everyone agreed that it scrubbed up very nicely and ate the lot.

Serves 4
80g chorizo, diced
1 onion, 1 celery stick,1 carrot, diced.
3 tbsp olive oil
400g pork mince
1tbsp harissa
3 tbsp red wine
8 sun dried tomatoes finely chopped
2 tins chopped tomatoes
1tsp honey
Salt and pepper
250g dried pasta
Mozzarella, Parmesan and chopped parsley to serve

Fry the chorizo until crispy and set aside leaving the oil in the pan.
Add the olive oil and the onion, carrot and tomato and cook on a medium heat for about 8 mins until soft but not brown
Add the mince and cook for five minutes until it’s pale.
Turn the heat up and add the wine and stir until it’s absorbed
Add the tomatoes, harissa and honey and stir well. When it starts bubbling turn it down to a gentle simmer and leave for 30 minutes stirring from time to time. Add a little water if it gets too dry.
Taste and season with salt and pepper.
Cook pasta, toss it in the sauce and pour into an oven proof dish.
Dot with mozzarella and a sprinkle of Parmesan and grill until bubbling
Scatter with chopped parsley and Parmesan before serving