Pork Ragù

Preparation: 15 mins | Cooking Time: 2.5-3 hours | Serves: 4-6 adults

Skill Level: Moderate

Ingredients

• 1 kg of pork shoulder, cubed
• 2 medium onions, chopped
• 4 cloves garlic, sliced or chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 1 tbsp of thyme (fresh chopped or dried)
• 1 tbsp of rosemary (fresh chopped or dried)
• 1 tbsp sage (fresh chopped)
• ½ tsp of chilli flakes
• ½ tsp nutmeg
• 2 bay leaves
• 800gm chopped tomatoes (2 tins)
• 2 tbsp tomato paste
• 1-1½ cups red wine
• 2 cups chicken or vegetable stock
• salt & pepper
• olive oil
• ½ tbsp butter to fry off meat

Method

• Season pork with salt, pepper and a little olive oil.
• In large heavy based pot add a little more olive oil and butter, heat and brown meat on all sides and set aside, do in batches if easier.
• To same pot add onion & garlic and sauté until onion starts to turn translucent, ~4-5mins.
• Add carrots and celery and cook until carrots begin to soften a little, another ~4-5 mins.
• Add wine and heat to boiling, stirring to deglaze base of pan.
• Add stock, again heat to simmer.
• Add herbs, chilli, nutmeg, bay leaves, tomatoes and tomato paste, mix well and heat to simmer.
• Add pork and heat to simmer
• Cover and cook for ~2-2½ hours or until meat is tender.
• Carefully remove pork cubes and on a chopping board shred using 2 forks, similar to pulled pork.
• Put shredded pork back into pot and stir through, cooking on simmer for another ~30 mins.
• Serve over your favourite pasta or starch.

Tips & Alternatives

• Let fridge cold meat sit until room temperature before browning.
• This can be served with your pasta of preference, mash, rice or on it's own.
• The above recipe is the foundation, you can add a variety of additional veggies such as peas, corn kernels, mushrooms etc to create your own version to suit your personal taste.
• If you can plan ahead, cooking a day prior will enhance the flavour. Just heat in a saucepan with a touch of water.
• Don't hesitate to use the same recipe with lamb, beef, venison or wild boar. You may need to adjust cooking times depending on the type and cut of meat.