Slow-Cooked Pork Ragu
Tender, slow-cooked pork shoulder is combined with fennel seeds and a generous spoonful of La Saucy Salsa Paprika to make this incredibly rich, flavoursome pasta sauce. What’s more, it requires minimal effort – just give it plenty of time to simmer and it turns out beautifully. Serve with fresh tagliatelle for a gorgeously comforting dinner.
1 large carrot
2 garlic cloves
1 tbsp fennel seeds
Olive oil for frying
500g pork shoulder
6 ripe tomatoes
A glass of red wine
1 tbsp tomato puree
1 tbsp La Saucy Salsa Paprika
A pinch of salt and black pepper
Fresh tagliatelle, to serve
- Peel and finely chop the carrot and garlic, and fry gently with the fennel seeds in a splash of olive oil until the carrot is nicely softened.
- Cut the pork shoulder into bite-sized pieces and add to the pan – fry for no more than a couple of minutes, then add the red wine and let it simmer for a few minutes more.
- Roughly chop the tomatoes and then add to the pan with the tomato puree and La Saucy Salsa Paprika. Stir really well and then leave to simmer, uncovered, for an hour and a half. Stir occasionally, and add a little water if it starts to stick towards the end.
- By this point, the meat should be really tender and starting to come apart. Give it a good mix to break up the pork further, then season to taste with salt and black pepper. Cook the fresh tagliatelle according to the instructions on the packet, then stir through the sauce and serve.