Slow cooked pork and fennel ragu with pappardelle
Shoulder of pork braised until it falls apart in a tomato and fennel sauce, tossed through ribbons of pasta.
- Time3 hr
- LevelEasy
- Costabout £1.70 a head
Ingredients
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Method
- 1
Heat the oil in a large casserole and brown the pork in batches for 5 minutes each. Lift out.
10 min - 2
Cook the onion and fennel in the pot for 8 minutes. Add the garlic, fennel seeds and tomato purée for 2 minutes.
10 min - 3
Pour in the tomatoes and water, return the pork and season. Cover and simmer very gently for 2 hours 30 minutes.
150 min - 4
Shred the pork with two forks in the pot and stir it through the sauce.
- 5
Cook the pasta as the packet says, saving a mugful of water, then drain.
10 min - 6
Toss the pasta with the butter, half the parmesan and the ragu, loosening with pasta water. Serve with the rest of the parmesan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.