Slow Cooked Pork Ragu Fettuccine

Name: Slow Cooked Pork Ragu Fettuccine
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 6
Ingredients: 2 kilogram 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

30 minutes + 4 hours 30 minutes

Serves 6

Winter Pasta Slow Cooked Pork

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Ingredients

2 kilogram 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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Method

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.