TAKE IT SLOW!

PORK SHOULDER RAGU WITH FETTUCCINE

SERVES 6 PREP 20 MINS COOK 4 HOURS 15 MINS

1.5kg boneless pork shoulder
1 tbsp olive oil
20g butter
100g pancetta, chopped finely
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
500g fettuccine
1 bunch kale, trimmed, chopped
grated parmesan, to serve

1 Preheat oven to 180°C. Season pork well.

2 In a medium flameproof casserole dish, heat oil and butter on high. Cook pork, turning on all sides, 6 mins until brown. Remove from dish.

3 Add pancetta, onion and garlic to casserole dish, saute 2-3 mins. Stir in oregano, fennel and paprika, cook 1 min. Pour in wine, cook 1 min. Mix in tomatoes and passata.

Return pork to dish and bring to a simmer. Cover with a tight-fitting lid and transfer to oven. Bake