Inspiration for a new pizza topping was the silver lining to the recent boarding delay that clouded our last flight. So uplifting to enjoy and be inspired by a slice of Bolognese pizza at the airport. Raided the freezer for bits and pieces of pork and mince products that would otherwise end up in the compost to make a rich meat sauce.
Soften a finely chopped onion in a little olive oil for about 5 minutes over gentle heat. Add about 500 grams of sliced and diced pork or mince products (for example, 50 grams of pancetta, the peeled and diced stumpy end of a prosciutto hock, half a lyonnaise sausage pinched into small pieces, and two leftover Italian-style sausages squeezed from their casings), and fry over medium heat until well browned, about 10 minutes. Add 1 tablespoon of tomato paste and 2 or 3 bruised and chopped garlic cloves and stir for another 2 minutes. Deglaze pan with half a cup of white wine and allow liquid to bubble away. Pour in a tin of chopped tomatoes, half a tin of water, and add a sprig of rosemary. Reduce heat once the mixture boils, then simmer for 20 to 30 minutes or until the ragu reduces to a thick, saucy consistency.