Name: Slow-roasted pork and red wine ragu with pappardelle
Yield: 1
Ingredients: 2 onions, quartered; 1 garlic bulb, cloves separated, peeled; 1.5 kg pork shoulder (bone in); Olive oil, to drizzle; 750ml bottle shiraz; 8 large Roma tomatoes, halved; 80g basil; 2 x 400g cans chopped tomatoes; 20.00 ml balsamic vinegar; 20.00 ml finely grated lemon zest; 40.00 ml chopped oregano leaves; 600g pappardelle (see notes); Grated parmesan, to serve

Slow-roasted pork and red wine ragu with pappardelle

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"Perfect for weekend gatherings - slow-roasted pork ragu, effortlessly delicious."

Ingredients:

2 onions, quartered
1 garlic bulb, cloves separated, peeled
1.5 kg pork shoulder (bone in)
Olive oil, to drizzle
750ml bottle shiraz
8 large Roma tomatoes, halved
80g basil
2 x 400g cans chopped tomatoes
20.00 ml balsamic vinegar
20.00 ml finely grated lemon zest
40.00 ml chopped oregano leaves
600g pappardelle (see notes)
Grated parmesan, to serve

Instructions:

Preheat the oven to 140°C for a perfect bake.
Spread the onion and garlic at the bottom of a large roasting pan. Place a roasting rack over the vegetables and place the pork on top. Season generously with sea salt and freshly ground black pepper, then drizzle generously with olive oil. Pour half of the wine (375ml) and 1 cup (250ml) water into the pan over the onion and garlic.
Roast at low heat for 6 hours, ensuring the liquid level remains constant by topping up with water as needed.
Spread the tomatoes on a baking tray, generously season, and drizzle with olive oil. Roast alongside the pork for the last 2 hours of cooking.
Take out the roasting pan and tomatoes, then transfer them to a blender along with the onion, garlic cloves, and basil. Blend until smooth. Pour the tomato mixture into a large saucepan, add canned tomatoes, vinegar, lemon zest, oregano, and the rest of the wine. Season well and simmer over medium-low heat for 45 minutes until thickened.
Shred the pork, removing the skin, fat, and bones. Add the meat to the saucepan and simmer for an additional 15 minutes until the sauce is reduced and thickened.
Cook the pappardelle according to the instructions on the packet. Drain the pasta and divide it among serving bowls. Pour the pork over the pasta and sprinkle with Parmesan cheese before serving.

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