Simmering long and slow gives this sauce an amazing richness and flavour (and makes the pork melt-in-the-mouth tender!)
½ Syn per serving
3 hours 35 minutes
- 500g lean diced pork, visible fat removed
- 400g can chopped tomatoes
- 1 onion, finely diced
- 1 celery stick, finely diced
- 1 small carrot, finely diced
- 10g fresh oregano sprigs, plus leaves to serve
- 250ml chicken stock, made with ½ stock cube
- Splash of red wine vinegar
- 500g fresh pappardelle pasta
- 2 level tbsp grated fresh Parmesan
- Preheat your oven to 150°C/fan 130°C/gas 2. Put all the ingredients except the extra oregano, pasta and Parmesan in a medium, lidded, flameproof casserole dish. Bring to a simmer on the hob, then cover and put in the oven. Cook for 2½-3 hours until the pork is really tender and falling apart.
- Remove the lid and return the dish to the hob. Bring to a simmer and cook for 5-6 minutes until the sauce is thick. Remove from the heat, discard the oregano sprigs, then shred the pork in the dish using 2 forks. Season to taste and set aside.
- Bring a large pan of water to the boil, cook the pasta for 2-3 minutes, drain and return to the pan. Spoon in the ragu, then cook over a gentle heat for 1-2 minutes, stirring frequently, so the sauce properly coats the pasta. Divide between 4 bowls. Top with the oregano leaves, then divide the Parmesan over and serve.