Pork ragu fettuccine
Prep time 15 minutes Cook time 2 hours
Serves 4 people
- •1kg pork shoulder, cut into small pieces
- •Plain flour, for dusting
- •¼ cup (60ml) olive oil
- •1 brown onion, thickly sliced
- •3 cloves garlic, finely chopped
- •1 cup (250ml) dry red wine
- •1 cup water
- •400g can tomatoes
- •4 bay leaves
- •2 tablespoons tomato paste
- •1 tablespoon caster sugar
- •Sea salt and cracked black pepper
- •1 packet dried fettuccine pasta, cooked according to directions
- •Fresh basil leaves
- •Grated Parmesan
- 1.Preheat oven to 180°C.
- 2.Place flour into a zip lock bag, add the pork and with the bag closed, shake to coat.
- 3.Remove the pork from the bag shaking off excess flour.
- 4.Heat the oil in pan, add the pork pieces and cook on the stove top until well browned.
- 5.Reduce the heat then add the onion and garlic to the same pan on a low heat and cook for 6–8 minutes or until softened.
- 6.Increase heat and de-glaze the pan with wine, stirring the bottom of the pan with a wooden spoon to release any flavour.
- 7.Add the water, tomatoes, bay leaves, tomato paste and sugar, season to taste and bring back to the boil.
- 8.Pour the mixture into a baking dish and cover with a tight fitting lid. Place in the oven and cook for 2 hours. Remove the lid and continue to cook for a further 30 minutes.
- 9.Cook the pasta according to packet directions, drain. Divide the pasta between four serving bowls top with the pork ragu and sprinkle with parmesan cheese and basil leaves to serve.