Brothy Pork and Kale Ragu Pasta

Cook pasta in a large saucepan of salted, boiling water for 8–10 minutes or until al dente. Drain and return to pan, reserving 30ml (1 1⁄2 tablespoons) pasta cooking water.

Peel and thinly slice eshalot and fennel, reserving fennel fronds to serve. Peel and crush garlic. Pick rosemary leaves from their stems and finely chop. Melt butter in a frypan over medium-high heat, add rosemary, eschalot, fennel and garlic and cook, stirring occasionally, for 4–5 minutes or until tender and slightly caramelised.

Push fennel mixture to the side of pan and increase heat to high. Add pork and cook, breaking up mince with a wooden spoon, for 2–3 minutes or until browned. Season to taste and stir in most of the chilli flakes.

Dissolve 1⁄2 the stock cube in 150ml boiling water, add to the pork mixture and stir to combine. Simmer for 6–8 minutes or until sauce is reduced slightly.

Meanwhile, remove stems from kale and discard. Finely chop kale leaves. Add to pan and simmer for 1–2 minutes or until kale is wilted.

Cut lemon into wedges. Add most of the parmesan to pan and stir to combine. Remove from heat, add pasta with reserved cooking water and stir well to combine. Toss salad leaves with your favourite dressing. Serve with lemon wedges and top with remaining parmesan, remaining chilli and reserved fennel fronds.