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Slow-roasted pork ragu
Serves 6-8 Starters and mains
Ingredients
- 2 onions, quartered
- 1 head garlic, cloves separated and peeled
- 750ml bottle good-quality red wine
- 1.5kg free-range pork shoulder, bone in
- olive oil, for drizzling
- 8 large plum tomatoes, halved
- large handful basil
- 2 x 400g cans chopped tomatoes
- 1tbsp balsamic vinegar
- 1tbsp finely grated lemon zest
- 2tbsp chopped oregano
- 600g pappardelle or tagliatelle
- grated parmesan, to serve (optional)
Method
Preheat the oven to 170°C/325°F/ gas 3. Scatter the onion and garlic in a large roasting tin, then pour over half the wine and 250ml water. Set a roasting rack over the tin and place the pork on the rack. drizzle the pork with 1tbsp oil, then season well. Roast for 3 hours, checking every now and then and adding a splash of water if the tin looks dry.
At the 3-hour mark, put the tomato halves into a baking dish, then season and drizzle with 1tbsp oil. Place in the oven with the pork and roast for 2 hours until the tomatoes are soft and starting to collapse and the pork is tender (remember to keep checking from time to time that the roasting tin is not drying out).
Remove the pork and tomatoes from the oven. Transfer the pork to a chopping board and set aside, then spoon the onion, garlic and juices from the roasting tin into a blender, along with the tomato halves and their juices. Add the basil and blend to a smooth sauce.
Place the blended sauce in a large saucepan and add the canned tomatoes, vinegar, lemon zest, oregano and remaining wine. Season and simmer over low–medium heat for 45 minutes or until thickened.
Meanwhile, shred the pork, discarding the skin, fat and bones, and set aside.
Cook the pasta according to the packet instructions, then drain. Add the meat to the sauce in the pan and cook for 10 minutes or until the meat has warmed through and the sauce thickens a bit more.
Add the pasta to the sauce and stir thoroughly to combine.
Divide among serving bowls and serve with plenty of freshly ground black pepper and grated parmesan, if using.
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