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PORK SHOULDER RAGU WITH FETTUCCINE SERVES 6 PREP 20 MINS COOK 4¼ HOURS PER SERVE 3280kj COST $$$
1 ½kg boneless pork shoulder 1 tbsp olive oil 20g butter 100g pancetta, finely chopped 1 onion, peeled, chopped 2 garlic cloves, crushed ¼ bunch oregano, tied with string 1 tsp fennel seeds, roughly crushed 1 tsp smoked paprika 1 cup red wine 2 x 400g cans diced tomatoes 700g bottle tomato passata F 1 bunch kale, trimmed, chopped F 500g fettuccine F grated parmesan, to serve
1 Preheat oven to moderate, 180°C. Season pork well. 2 In a medium casserole dish, heat oil and butter on high. Cook pork 6 minutes, turning on all sides, until brown. Remove from pan. 3 Add pancetta, onion and garlic to pan, saute 2-3 minutes. Stir in oregano, fennel and paprika, cook 1 minute. Pour in wine to deglaze pan. Mix in tomatoes and passata. 4 Return pork to pan and bring to simmer. Cover with tightfitting lid and transfer to oven. Bake 3-4 hours until meat is very tender and falls apart easily. 5 Discard oregano. Using 2 forks, roughly shred pork. Add kale and simmer 2 minutes until wilted and tender. 6 Meanwhile, in a large saucepan of salted boiling water, cook fettuccine following packet instructions. Toss pasta through ragu. Sprinkle with parmesan.