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Slow-cooked pork and kale ragu
Slow-cooked pork and kale ragu
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Delicious slow-cooked ragu served over soft egg pappardelle pasta. Bellissimo!
Ingredients:
  • 27.30 gm olive oil
  • 1.2kg piece boneless pork shoulder, rind and excess fat removed, cut into 8cm pieces
  • 80g pancetta, finely chopped
  • 1 large brown onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 small fresh rosemary sprigs
  • 1 fresh bay leaf or dried bay leaf
  • 250ml (1 cup) red wine
  • 310ml (1 1/4 cups) Mutti Tomato Passata
  • 250ml (1 cup) water
  • 60g baby kale
  • 500g dried egg pappardelle pasta
  • Finely grated parmesan, to serve
Instructions:
  • In a large flameproof casserole dish, heat 1 tablespoon of oil over medium heat. Season the pork, then cook for 6-8 minutes, turning occasionally, until browned. Transfer the pork to a bowl.
  • Heat the remaining oil in the dish over gentle heat. Sauté the pancetta until golden, then add onion, carrot, celery, garlic, rosemary, and bay leaf. Cook until veggies are soft, about 6 minutes.
  • Place the pork back into the dish. Pour in the wine and let it simmer for 2 minutes. Stir in the passata and water. Cover, reduce the heat to low, and cook for 1 3∕4 hours until the pork is very tender. Uncover and simmer for an additional 15-20 minutes until the sauce slightly thickens. Stir and turn the pork every 30 minutes during cooking.
  • Using tongs, delicately transfer the pork from the dish, shred it, and gently put it back into the dish over low heat. Introduce the kale, and stir occasionally while cooking for about 4 minutes, or until the kale reaches desired tenderness.
  • Cook the pasta in a pot of salted boiling water until it is al dente. Save 60ml (1∕4 cup) of the cooking liquid. Drain the pasta and return it to the pot.
  • Combine the pork mixture with the reserved cooking liquid, gently toss together, and serve sprinkled with Parmesan cheese.

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