A scrumptious slow-cooked ragu served over a pillowy blanket of egg pappardelle pasta. Bellissimo.
- Heat 1 tbs of the oil in a large flameproof casserole dish over medium heat. Season the pork. Cook, turning, for 6-8 minutes or until browned. Transfer to a bowl.
- Heat the remaining oil in the dish over medium-low heat. Cook the pancetta, stirring, for 1 minute or until golden. Add the onion, carrot, celery, garlic, rosemary and bay leaf. Cook, stirring, for 6 minutes or until soft.
- Return pork to dish. Add the wine. Simmer for 2 minutes. Stir in the passata and water. Cover and reduce heat to low. Cook, stirring and turning every 30 minutes, for 1 3∕4 hours or until the pork is very tender. Simmer, uncovered, for 15-20 minutes or until the sauce thickens slightly.
- Use tongs to remove the pork from the dish. Shred pork. Return to the dish over low heat. Add the kale. Cook, stirring occasionally, for 4 minutes or until kale is tender.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 60ml (1∕4 cup) cooking liquid. Return to the saucepan.
- Add the pork mixture and reserved cooking liquid and gently toss to combine. Serve sprinkled with the parmesan.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set