Rigatoni with Quick Pork Ragu

I've only made this dish once but it was a big hit, especially with my husband.  It's quick and very tasty.  I served it on a bed of baby spinach and mixed the pasta through the sauce before serving.  I would also probably use a little less chili next time.

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1/2 tsp chilli flakes
1 tbsp chopped thyme leaves
400g pork mince
1 cup (250ml) white wine
400g can chopped tomatoes
2 tbsp tomato paste
300ml chicken stock, heated
Pinch of nutmeg
500g rigatoni
Chopped flat leaf parsley and grated parmesan, to serve

Heat oil in a saucepan over low heat.
Cook onion for 5 minutes or until just softened.
Add garlic, chilli and thyme, then cook for 1 minute.
Add pork and cook, breaking up lumps with a spoon, for 3-4 minutes until golden.
Add wine and cook for 3-4 minutes until nearly evaporated.
Add tomatoes, paste, stock and nutmeg, then season.
Simmer for 10-15 minutes until thickened.
Cook pasta in a pan of boiling, salted water according to the packet instructions.
Drain, serve with sauce, parsley and cheese.

Serves 4.

Recipe from Delicious Magazine.