Pork ragu fettuccine
Serves: 4 | Preparation Time: 15 mins | Cooking Time: 2 hrs
- 1kg Tasman pork shoulder roast, 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 tbsp tomato paste
- 1 tbsp caster sugar
- Sea salt and cracked black pepper
- 1 packet dried fettuccine pasta, cooked according to directions
- Fresh basil leaves
- Grated Parmesan
- Preheat oven to 180°C.
- Place flour into a zip lock bag, add the pork and with the bag closed, shake to coat.
- Remove the pork from the bag shaking off excess flour.
- Heat the oil in pan, add the pork pieces and cook on the stove top until well browned.
- 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.
- Increase heat and de-glaze the pan with wine, stirring the bottom of the pan with a wooden spoon to release any flavour.
- Add the water, tomatoes, bay leaves, tomato paste and sugar, season to taste and bring back to the boil.
- 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.
- 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.
Recipe kindly provided by Australian Pork