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NONNA FRANCA’S SUGO WITH CAPUNTI PASTA

Prep time: 10 minutes. Cooking time: 3 hours. Serves: 6–8.

4 tablespoons (80ml) olive oil

2 (900g) veal osso buco

500g pork belly, skin on, 4cm cubes

1 brown onion, finely diced

4 garlic cloves, roughly chopped

1 carrot, whole

1 birds eye chilli, whole

3 tablespoons (60g) tomato paste

1 cup (250ml) red wine

2 bay leaves

2 x 700g bottles passata

1.4L water

½ teaspoon sugar

100g unsalted butter

500g capunti pasta, or any dried small pasta

Chilli flakes, grated parmigiano reggiano, to serve