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

By Jennene Plummer
  • 20 mins preparation
  • 4 hrs 15 mins cooking
  • Serves 6
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This recipe first appeared in Woman's Day.
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  • 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


  • 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.


  • Make ahead and freeze. Slow cooker friendly!