This slow cooked ragu is so delicious and takes minimal effort to make! This is one of my favourite recipes from the Crumbs sisters who's blog I used to love! The crumbs sisters don't blog anymore but they have a great bank of existing videos on their YouTube channel which you can explore below!
You Will Need - Serves: 4 to 6
- 1kg boned pork shoulder
- Salt & Pepper
- glug of olive oil
- 2 large onions
- 2 large carrots, chopped
- 2 sticks of celery, chopped
- 6 cloves garlic, crushed
- 1 tablespoon dried oregano
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 tsp fennel seeds
- 1 tsp red chilli flakes
- 2 glasses of red wine
- 2 tins of chopped tomatoes
- 5 tbsp tomato puree
- Papadelle pasta
- Fresh basil and parmesan to serve
1. Cut the excess fat off the shoulder and cut the meat into around 15 equally sized large chunks.
2. Dab dry with a paper towel, season with salt and pepper and heat the oil in a large pan over a medium high heat.
3. Put meat in the hot oil and sear until there is a golden brown crust, and then remove. You may need to do this in batches.
4. Lower the heat to medium and throw the onions, carrots and celery into the meat fat.
5. Season and cook for a few minutes, until softened, keep stirring.
6. Then add the garlic, oregano, thyme, bay leaves, fennel seeds and chilli.
7. Cook for a couple of minutes and then add the wine.
8. Bring the wine to the boil and then add the tins of tomatoes and the tomato puree.
9. Put the pork back in the pan, bring the sauce to a boil and give the pan a stir.
10. Cover and cook on a very gentle simmer for four hours.
11. You know it’s done when you can cut the pork with a fork.
12. Serve with pasta, grated parmesan and torn basil leaves, or cool and refrigerate or freeze.
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