TAKE IT SLOW!
PORK SHOULDER RAGU WITH FETTUCCINE
SERVES 6 PREP 20 MINS COOK 4 HOURS 15 MINS
• 1.5kg boneless pork shoulder
• 1 tbsp olive oil
• 20g butter
• 100g pancetta, chopped finely
• 1 onion, peeled, chopped
• 2 garlic cloves, crushed
• ¼ bunch oregano, tied with string
• 1 tsp fennel seeds, roughly crushed
• 1 tsp smoked paprika
• 1 cup red wine
• 2 x 400g cans diced tomatoes
• 700g bottle tomato passata
• 500g fettuccine
• 1 bunch kale, trimmed, chopped
• grated parmesan, to serve
1 Preheat oven to 180°C. Season pork well.
2 In a medium flameproof casserole dish, heat oil and butter on high. Cook pork, turning on all sides, 6 mins until brown. Remove from dish.
3 Add pancetta, onion and garlic to casserole dish, saute 2-3 mins. Stir in oregano, fennel and paprika, cook 1 min. Pour in wine, cook 1 min. Mix in tomatoes and passata.
4 Return pork to dish and bring to a simmer. Cover
