SLOW COOKED PORK SHOULDER RAGU
This is a great slow cooked meal for a weekend – simply pop on and forget for a few hours. Then serve over the pasta, and top with the freshly grated parmesan and the freshly chopped Italian parsley.
Ingredients
1.3-1.5 kg Freedom Farms pork shoulder, skin removed and diced into 3 cm pieces
1 medium onion, peeled and finely diced
2 cloves garlic, peeled and finely chopped
1 large carrot, peeled and finely diced
1 80g pack Farro pancetta, diced
2 Tbsp Mutti tomato paste
1 cup Farro Kitchen beef stock
1 tsp Farro dried thyme
1 tsp Farro dried oregano
2 cans Metelliana crushed tomatoes
Salt and pepper to taste
To serve:
1 pack La Molisana dried fettuccine
100-150g grated parmigiano reggiano
1 bunch Italian parsley, finely chopped
Method
Preheat oven to 170°C
In a heavy-based casserole dish, heat a little oil and add the pork pieces and brown well all over on a medium heat. Remove pork from the dish and set aside
Add the carrot, onion and garlic and cook for 3-4 mins in a little oil or until well softened. Add the pancetta to the ragù/casserole and cook for a further 2-3 mins before adding the tomato paste. Cook for 1-2 mins , mixing well, then return the pork to the casserole along with the beef stock. Mix well, scraping the bottom of the casserole to loosen any cooked-on bits
Add the dried herbs and the tomatoes, stirring well to combine
Cover and place in preheated oven to cook for 3 hours covered
Remove the lid and cook for a further 30 mins to reduce the juices down
Twenty minutes before serving, cook the fettuccine according to the package directions. Drain and return to the pot. Meanwhile, using two forks, shred the pork and mix it into the cooking liquid
Serve the ragù over the pasta topped with the freshly grated parmesan and the freshly chopped Italian parsley