Ghagin Grieg or Tork

Ingredients

• 70 g butter
• 1 onion, finely chopped
• 300g minced lean pork or lamb
• 2 rashers of bacon, finely chopped or minced
• Salt and pepper
• 3 bay leaves
• 1 gls dry white wine
• 350g ditali pasta ( Zibeg)
• 1 lt hot chicken stock ( approx)
• 1 heaped tbs grated pecorino FIORUCCI
• 1 heaped tbs grated parmesan FIORUCCI
• Knob of butter to finish

Method

Melt butter in a deep pot and add the onion. Fry till softened but not coloured. Add minced meat and bacon . Season and fry till browned. Add bay leaves. Douse with the wine and leave to evaporate.  Throw in the pasta and stir well. Start adding hot stock and cook as a risotto, stirring often. When pasta is al dente add the grated cheeses and stir well. Finally finish off by adding a knob or two of butter and mix in till melted.