PORK SHOULDER RAGU WITH FETTUCCINE
SERVES 6 PREP 20 MINS COOK 4¼ HOURS PER SERVE 3280kJ COST $$$
• 1½kg boneless pork shoulder• 1 tbsp olive oil• 20g butter• 100g pancetta, finely chopped• 1 onion, peeled, chopped• 2 garlic cloves, crushed• ¼ bunch oregano, tied with string• 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 1 Preheat oven to moderate, 180°C. Season pork well.
2 In a medium casserole dish, heat oil and butter on high. Cook pork 6 minutes, turning on all sides, until brown. Remove from pan.
3 Add pancetta, onion and garlic to pan, saute 2-3 minutes. Stir in oregano, fennel and paprika, cook 1 minute. Pour in wine to deglaze pan. Mix in tomatoes…
