Slow Cooked Pork Ragu Fettuccine

clock 30 minutes + 4 hours 30 minutes bowl Serves 6


  • 2kg pork shoulder, bone in
  • 1 Tbsp olive oil
  • 20g butter
  • 100g pancetta, finely chopped
  • 1 onion, peeled, chopped
  • 2 garlic cloves, crushed
  • 2 Tbsp dried oregano
  • 1 tsp fennel seeds, roughly crushed
  • 1 tsp smoked paprika
  • 1 cup red wine
  • 2 x 400g cans diced tomatoes
  • 700g bottle tomato passata
  • 1 bunch kale, trimmed, chopped
  • 500g fettuccine
  • Grated parmesan to serve
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  • 1. Preheat oven to 160°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 cook 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. Using 2 forks, roughly shred pork. Add kale and simmer for 2-3 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.

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