SLOW COOKED PORK SHOULDER RAGU
This is an easy meal for the long 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.
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.
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 tablespoons Mutti tomato paste
1 cup Foundation Foods beef stock
1 teaspoon Farro dried thyme
1 teaspoon Farro dried oregano
2 cans Metelliana crushed tomatoes
Salt and pepper to taste
1 pack La Molisana dried fettuccini
100-150g grated parmesan
1 bunch Italian parsley, finely chopped