There is nothing more comforting than the tomatoey smell of pork ragu emanating from the kitchen. It means all the hard work has been done and a delicious dinner awaits. In our house it also means friends are coming over as it’s my go-to recipe for a Friday or Saturday night, accompanied with a glass or two of red. Depending on how organised I am, it can be made a day or two ahead, or even reheated after having been frozen. Then all I have to do is make some pasta, or a celeriac mash, and get Mr McDonald to put together a negroni. Bliss.
Shoulder of pork ragu
Serves: 4-6
1kg boned pork shoulder
Salt
Pepper
3 tbsp oil
2 large onions, chopped
2 large carrots, chopped
2 sticks of celery, chopped
6 cloves garlic, crushed
6 sprigs fresh 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
Fresh basil and parmesan to serve
Cut the excess fat off the shoulder and cut the meat into around 15 equally sized large chunks. Dab dry with a paper towel, season with salt and pepper and heat the oil in a large pan over a medium high heat. 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.
Lower the heat to medium and throw the onions, carrots and celery into the meat fat. Season and cook for a few minutes, until softened, keep stirring. Then add the garlic, oregano, thyme, bay leaves, fennel seeds and chilli. Cook for a couple of minutes and then add the wine. Bring the wine to the boil and then add the tins of tomatoes and the tomato puree. Put the pork back in the pan, bring the sauce to a boil and give the pan a stir.
Cover and cook on a very gentle simmer for four hours. You know it’s done when you can cut the pork with a fork. Serve with pasta, grated parmesan and torn basil leaves, or cool and refrigerate or freeze, depending on how organised you are and when the dinner party is taking place.
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Claire & Lucy xx