Name: Slow-roasted pork shoulder ragu with fettuccine
Prep time: 20 min
Cook time: 255 min
Total time: 275 min
Yield: 6
Ingredients: 1 1/2 kilogram boneless pork shoulder; 1 tablespoon olive oil; 20 gram butter; 100 gram pancetta, finely chopped; 1 onion, peeled, chopped; 2 garlic cloves, crushed; 1/4 bunch oregano, tied with string; 1 teaspoon fennel seeds, roughly crushed; 1 teaspoon smoked paprika; 1 cup red wine; 2 x 400g cans diced tomatoes; 700 gram bottle tomato passata; 1 bunch kale, trimmed, chopped; 500 gram fettuccine; grated parmesan to serve

Slow-roasted pork shoulder ragu with fettuccine

Pork shoulder is slow-roasted to tender perfection in this ragu recipe. Serve with ribbons of fettuccine or freeze and enjoy for a delicious meal later on. This dish is also slow cooker friendly

Serves 6

Prep

20M

Cook

4H 15M

Total

4H 35M

This recipe first appeared in Woman’s Day.

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Ingredients

1 1/2 kilogram boneless pork shoulder

1 tablespoon olive oil

20 gram butter

100 gram pancetta, finely chopped

1 onion, peeled, chopped

2 garlic cloves, crushed

1/4 bunch oregano, tied with string

1 teaspoon fennel seeds, roughly crushed

1 teaspoon smoked paprika

1 cup red wine

2 x 400g cans diced tomatoes

700 gram bottle tomato passata

1 bunch kale, trimmed, chopped

500 gram fettuccine

grated parmesan to serve

Method

1.Preheat oven to moderate, 180°C. Season pork well.

2.In a medium casserole dish, heat oil and butter on high. Cook pork for 6 minutes, turning on all sides, until brown. Remove from pan.

3.Add pancetta, onion and garlic to pan, then sauté for 2-3 minutes. Stir in oregano, fennel and paprika, cooking for 1 minute. Pour in wine to deglaze pan. Mix in tomatoes and passata.

4.Return pork to pan and bring to a simmer. Cover with a tight-fitting lid and transfer to oven. Bake for 3-4 hours until meat is very tender and falls apart easily.

5.Discard oregano. Using 2 forks, roughly shred pork. Add kale and simmer for 2 minutes until wilted and tender.

6.In a large saucepan of salted boiling water, cook fettuccine following packet instructions. Toss pasta through ragu. Sprinkle with parmesan.