This recipe first appeared in Woman's Day.
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
- 20 mins preparation
- 4 hrs 15 mins cooking
- Serves 6
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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
- 1Preheat oven to moderate, 180°C. Season pork well.
- 2In a medium casserole dish, heat oil and butter on high. Cook pork for 6 minutes, turning on all sides, until brown. Remove from pan.
- 3Add 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.
- 4Return 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.
- 5Discard oregano. Using 2 forks, roughly shred pork. Add kale and simmer for 2 minutes until wilted and tender.
- 6In a large saucepan of salted boiling water, cook fettuccine following packet instructions. Toss pasta through ragu. Sprinkle with parmesan.
Notes
- Make ahead and freeze. Slow cooker friendly!
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