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Pork Shoulder Braised Ragu with Pappardelle
| prepPreheat oven to 160°C fan forced / 320°F | ||||||
| 1.5 kg / 1500 g pork shoulder scotch roast, cut into 5 cm chunks | Season pork with salt and pepper | Brown pork in batches 5–10 min | Return pork & pancetta, deglaze, add stock & milk | Braise 160°C / 320°F, 2 hr | Cook pappardelle, toss with ragu 2 min | Serve with parmesan & fennel fronds |
| Sea salt and black pepper | ||||||
| 60 mL / ¼ cup olive oil | ||||||
| 200 g / 7 oz pancetta, cut into 2 cm pieces | Cook pancetta until rendered 5 min | |||||
| 1 large brown onion, finely diced | Sauté aromatics & seeds 10 min | |||||
| 2 celery sticks, finely diced | ||||||
| 1 medium fennel bulb, finely diced, fronds reserved | ||||||
| 2½ tsp fennel seeds, lightly crushed | ||||||
| 6 garlic cloves, crushed | Add garlic, cook 2 min | |||||
| 310 mL / 1¼ cups dry white wine | ||||||
| 300 mL / 1¼ cups chicken stock | ||||||
| 200 mL / ¾ cup full cream milk | ||||||
| 2 fresh rosemary sprigs | ||||||
| 4 fresh thyme sprigs | ||||||
| 5 fresh sage leaves | ||||||
| ¼ cup / 60 mL thickened cream | Stir in cream, zest & parsley | |||||
| 1 lemon, zested | ||||||
| 2 tbsp finely chopped fresh flat leaf parsley, plus extra to serve | ||||||
| 600 g / 21 oz pappardelle pasta | ||||||
| Finely grated parmesan, to serve | ||||||
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