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Slow Cooked Pork Ragu Fettuccine

Whip up a comforting, melt-in-the-mouth slow cooked pork ragu tonight. Grab these simple ingredients to create an easy, hearty family dinner.
Photo of Slow Cooked Pork Ragu Fettuccine

Ingredients

  • 2 kilograms pork shoulder, bone in
  • 100 grams pancetta, finely chopped
  • 1 onion, peeled, chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons dried oregano
  • 1 teaspoons fennel seeds, roughly crushed
  • 1 teaspoons smoked paprika
  • 2 cans diced tomatoes
  • 1 bottle tomato passata
  • 1 bunch kale, trimmed, chopped
  • 500 grams fettuccine
  • 1/2 cup grated parmesan
  • 1 tablespoons olive oil
  • 20 grams butter
  • 1 cup red wine
  • 2 kilograms pork shoulder, bone in
  • 100 grams pancetta, finely chopped
  • 1 onion, peeled, chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons dried oregano
  • 1 teaspoons fennel seeds, roughly crushed
  • 1 teaspoons smoked paprika
  • 2 cans diced tomatoes
  • 1 bottle tomato passata
  • 1 bunch kale, trimmed, chopped
  • 500 grams fettuccine
  • 1/2 cup grated parmesan
  • 1 tablespoons olive oil
  • 20 grams butter
  • 1 cup red wine

Method

  1. Step 1 of 6
    Preheat oven to 160°C. Season pork well.
  2. Step 2 of 6
    In a medium casserole dish, heat oil and butter on high. Cook pork for 6 minutes, turning on all sides, until brown. Remove from pan.
  3. Step 3 of 6
    Add pancetta, onion and garlic to pan, then cook for 2-3 minutes. Stir in oregano, fennel and paprika, cooking for 1 minute. Pour in wine to deglaze pan. Mix in tomatoes and passata.
  4. Step 4 of 6
    Return pork to pan and bring to a simmer. Cover with a tight-fitting lid and transfer to oven. Bake for 3-4 hours until meat is very tender and falls apart easily.
  5. Step 5 of 6
    Using 2 forks, roughly shred pork. Add kale and simmer for 2-3 minutes until wilted and tender.
  6. Step 6 of 6
    In a large saucepan of salted boiling water, cook fettuccine following packet instructions. Toss pasta through ragu. Sprinkle with parmesan.

Method

  1. Step 1 of 6
    Preheat oven to 160°C. Season pork well.
  2. Step 2 of 6
    In a medium casserole dish, heat oil and butter on high. Cook pork for 6 minutes, turning on all sides, until brown. Remove from pan.
  3. Step 3 of 6
    Add pancetta, onion and garlic to pan, then cook for 2-3 minutes. Stir in oregano, fennel and paprika, cooking for 1 minute. Pour in wine to deglaze pan. Mix in tomatoes and passata.
  4. Step 4 of 6
    Return pork to pan and bring to a simmer. Cover with a tight-fitting lid and transfer to oven. Bake for 3-4 hours until meat is very tender and falls apart easily.
  5. Step 5 of 6
    Using 2 forks, roughly shred pork. Add kale and simmer for 2-3 minutes until wilted and tender.
  6. Step 6 of 6
    In a large saucepan of salted boiling water, cook fettuccine following packet instructions. Toss pasta through ragu. Sprinkle with parmesan.

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