Ragu bianco with Calabrian chilli

Method

1. To make the chicken stock, preheat the oven to 190C/170C Fan/Gas 5. Put the chicken wings on a rack set over a roasting tin, drizzle with a little oil and roast for 40–45 minutes, turning halfway through, until golden brown and cooked through.

2. Heat the olive oil in a large stockpot over a medium heat. Add the shallots, carrots, celery, garlic and whole tomatoes and fry for 2–3 minutes.

3. Add the roasted chicken wings and enough cold water to cover everything completely.

4. Pour some cold water into the roasting tin and scrape up any browned bits. Return the tin to the oven for 5 minutes, then pour the liquid into the stockpot.

5. Add the cloves and bay leaves. Bring to a simmer and cook gently for at least 6 hours.

6. Strain the stock into a clean large pan and simmer until reduced by half. Season with salt. Leave to cool, then transfer to containers and refrigerate until needed. (This makes around 3 litres/5¼ pints of stock, but you only need 500ml/18fl oz for the ragu – the rest can be frozen for use in other recipes).

7. Once chilled, the stock should be gelatinous. If a thick layer of fat forms on top, scoop it off with a spoon.

8. To make the ragu, heat the olive oil in a large pan over a medium heat. Add the fennel, celery and shallots and fry gently for 7–10 minutes, until soft and translucent but not browned.

9. Add the garlic and cook for 2 minutes. Remove the vegetables from the pan and set aside.

10. Add the sausage meat to the same pan and fry until browned. Remove from the pan and set aside.

11. Add the butter and minced pork shoulder to the pan and fry until browned.

12. Return the sausage meat and vegetables to the pan. Pour in the wine and scrape up any browned bits from the base of the pan. Simmer until the wine has reduced by about half.

13. Add the chicken stock, bay leaves and lemon peel. Cover and cook gently for 1½ hours.

14. Remove the bay leaves and lemon peel.

15. To finish the dish, bring a large pan of salted water to the boil and cook the pappardelle for 1–2 minutes or until just al dente.

16. Loosen the ragu with a little pasta cooking water if needed. Transfer the drained pasta to the ragu.

17. Add the cold butter and toss everything together, adding a little more pasta cooking water if needed, until the sauce is glossy and coats the pasta.

18. Remove from the heat and gently stir through the Parmesan. The sauce should be loose enough to coat the pasta.

19. Divide between serving bowls and spoon Calabrian chillies over the top, to taste.