Slow-roasted pork and red wine ragu with pappardelle

Recipes / Meat

"I find this pork ragu best for a Saturday night dinner party or a late Sunday lunch as you can leave the meat to slow-roast all day without any effort on your part." - Katie Quinn Davies

Recipe «Slow-roasted pork and red wine ragu with pappardelle» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 2 onions, quartered, 1 garlic bulb, cloves separated, peeled, 1.5 kg pork shoulder, Olive oil, to drizzle, 750ml bottle shiraz , 8 large Roma tomatoes, halved, 1 cup basil leaves, 2 x 400g cans chopped tomatoes , 1 tbsp balsamic vinegar, 1 tbsp finely grated lemon zest, 2 tbsp chopped oregano leaves, 600g pappardelle, Grated parmesan, to serve.

Ingredients:

  • 2 onions, quartered 
  • 1 garlic bulb, cloves separated, peeled 
  • 1.5 kg pork shoulder 
  • Olive oil, to drizzle 
  • 750ml bottle shiraz 
  • 8 large Roma tomatoes, halved 
  • 1 cup basil leaves 
  • 2 x 400g cans chopped tomatoes 
  • 1 tbsp balsamic vinegar 
  • 1 tbsp finely grated lemon zest 
  • 2 tbsp chopped oregano leaves 
  • 600g pappardelle 
  • Grated parmesan, to serve 

Instructions

  1. Preheat the oven to 140°C.
  2. Scatter the onion and garlic over the base of a large roasting pan. Sit a roasting rack over vegetables and place the pork on the rack. Season well with sea salt and freshly ground black pepper, and drizzle liberally with olive oil. Pour half of the wine (375ml) and 1 cup (250ml) water into the base of the pan, over the onion and garlic.
  3. Slow-roast for 6 hours, checking every hour to make sure that the liquid doesn’t fully evaporate (if necessary, add extra water to the pan).
  4. Place the tomatoes on a baking tray, then season and drizzle with olive oil. Roast with the pork for the final 2 hours of cooking time.
  5. Remove roasting pan and tomatoes from the oven. Place the tomatoes, onion and garlic cloves in a blender, along with the basil. Whiz until a smooth sauce. Place tomato sauce in a large saucepan, along with canned tomatoes, vinegar, lemon zest, oregano and remaining 375ml wine. Season and simmer over medium-low heat for 45 minutes or until well reduced.
  6. Shred the pork, discarding the skin, fat and bones. Add the meat to the saucepan and cook for a further 15 minutes or until reduced and thick.
  7. Meanwhile, cook pappardelle according to packet instructions. Drain and divide pasta among serving bowls. Ladle pork over pasta and scatter with parmesan before serving.