Food & Home Entertaining

grated Parmesan, to serve

charred vine tomatoes,

to serve

fresh basil, to garnish

HOW TO DO IT

1 For the ragù, season the

pork meat to taste. Set aside.

2 Heat a glug of olive oil in

a large pot over high heat.

Add the seasoned pork meat

and sear until browned on

all sides. Reduce the heat to

medium and add the onion,

garlic and thyme, and sauté

until the onion is soft and

translucent, about 10 minutes.

Add the cardamom pods,

ground cinnamon, ground

cloves, chilli flakes, if using,

SLOW-ROASTED

PORK RAGÙ WITH

FETTUCCINE

Serves 4A LITTLE EFFORT

1hr+4hrs,tocook

WHAT YOU NEED

RAGÙ

1kg pork shank/neck/

shoulder

saltand freshly ground

black pepper, to taste

oliveoil,tofry+extra,

to drizzle

1 onion, peeled and sliced

2 garlic cloves, peeled

and crushed

handful fresh thyme

3 cardamom pods, crushed

¼ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp chilli flakes (optional)

1 tbsp tomato paste

1 x 400g tin diced tomatoes

with herbs

500ml (2 cups) chicken/

vegetable stock

1 – 2 baby fennel bulbs,

chopped (optional)

1 tbsp balsamic vinegar

400g fresh fettuccine,

cooked according to

packaging instructions

and tomato paste. Fry for

5 minutes, then add the

tinned tomatoes, stock and

chopped fennel, if using.

3 Reduce the heat to low and

simmer, covered, until the

meat is soft and the liquid

has reduced slightly, about

3 – 4 hours.

4 Remove from heat and stir

in the balsamic vinegar.

Shred the meat off the bones

using 2 forks, mixing it into

the sauce to create a ragù.

5 Serve the ragù on a bed of

cooked fettuccine. Top with

freshly grated Parmesan,

charred vine tomatoes and

a drizzle of olive oil. Garnish

with the fresh basil leaves.

SLOW-ROASTED PORK RAGÙ

WITH FETTUCCINE

54 APRIL 2019

THE WEEK AHEAD