Recipe kindly provided by Australian Pork
Pork ragu fettuccine

Serves:
4
Preparation Time:
25 mins
Cooking Time:
2 hours
Ingredients:
- 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
To serve:
- Fresh basil leaves
- Grated Parmesan
Method:
- 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.