Hearty pasta Pork, beef, lamb, prawns, pump­kin and more!

FOOD TO LOVE Cool-weather com­fort food at its best! Mix up your pasta reper­toire with our new ideas…

Woman’s Day (Australia) - - Contents -

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.

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