Pork shoulder ragu - Pasta with pork shoulder bolognese
Recipe for pasta with braised pork shoulder bolognese - Italian-seasoned pork shoulder.Serves 6-8.
Servings 8 people
Calories 287kcal
Ingredients
- 1,2 kg pork shoulder boneless pork neck end/collar (Danish nakkefilet)
- 2 onions, cut into strips
- 3 carrots, cut into small dice
- 3-4 sticks celery, cut into small dice
- 6 cloves garlic, finely chopped
- 150 g tomato purée
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 300 ml red wine
- 1 tin chopped tomatoes or polpa (finely chopped tomatoes) 400 g
- 350 ml water
- 2 beef stock cubes
- 75 ml whole milk or cream
- 7 sprigs fresh basil, leaves only
- Salt and freshly ground black pepper
- Oil
To serve
- Pasta
- Grated Parmesan
Instructions
- Trim the meat of any large pieces of fat and any sinew, and cut it into large chunks.
- Heat a large pot and brown the meat well in a splash of oil. Season with salt and freshly ground pepper. Set the meat aside on a plate.Do this in a couple of batches if the base of the pot is not big enough – it is important that the meat gets a good, deep browning.
- In the same pot, fry the onions until soft and translucent. Add a little more oil if needed.
- Add the carrots, celery and garlic and let them fry for 5-10 minutes. Season with salt and freshly ground pepper.
- Add the tomato purée and dried herbs - season with salt and freshly ground pepper, and stir well.
- Return the meat to the pot, pour over the red wine and let it simmer gently for 5 minutes.
- Add the chopped tomatoes, water and stock cubes and let it simmer, covered, for about 3 hours. Stir a couple of times along the way.
- Pull the meat apart with two forks. I lift the meat out with a slotted spoon, shred it in a dish and then tip it back into the pot - it makes it a little easier.
- Stir the meat well into the sauce and let it simmer for a further half hour or so, until the sauce thickens and the meat has soaked up plenty of flavour.
- Finally, stir in the cream/milk together with the fresh basil leaves and season to taste with salt and freshly ground pepper.
- Toss the sauce with your favourite pasta and serve topped with grated Parmesan.
Nutrition
Calories: 287kcal | Carbohydrates: 13g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 594mg | Potassium: 1027mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4313IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 3mg