Same day express delivery now available from our stores. 🍉🥑🛒 Grab a delivery pass and get free delivery on every order (minimum spend $120) 🛍️Same day express delivery now available from our stores. 🍉🥑🛒 Grab a delivery pass and get free delivery on every order (minimum spend $120) 🛍️🍏 We've now sold over 40 million kilos of Imperfect Picks fruit & veg! Helping Aussie farmers, the environment and your pocket! 🍏
Cut the pancetta into lardons & render down the fat in a wide based deep pan
Blend the onions, carrot, fennel, celery, garlic until a rough paste in a food processor
Once pancetta is crispy and the fat has separated, add the veg to the pan & cook on a low heat for 25-30 minutes, add the spices and continue cooking for another 5 minutes
Add tomato paste and cook until it catches on the base of the pan slightly, deglaze with red wine
Add the tomato pulp and water and let simmer for 20 minutes
Cook your pasta on the back burner
When al dente add to the sauce
Throw in the parmo, butter & parsley..
Check the seasoning and add a touch of pasta water if need be
Serve with a crisp iceberg salad!
RIP RIGHT IN.
Recipe & Photography by Joel Bennetts. Follow him on Instagram here.
Joel Bennetts is a Sydney based chef who has always strived to develop his skills by working with as much culinary diversity as possible. He started his apprenticeship at Pier restaurant in Rose Bay, moved to Bistrode CBD, where he worked alongside the late Jeremy Strode (the legend off offal), then moved to Three Blue Duck's before taking up his first head Chef role at Henry Dean. From here, he moved to China for 7 months, spent time in Japan working to curate an 8 course vegan menu at hotel A.I.R before moving back to Syd to take up the mantle as Head Chef at Peppe's. Joel has recently moved into an Executive role with the team at Fishbowl who are working to open a new concept restaurant in Bondi.
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