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Slow-cooked pork and kale ragu

  • 0:20 Prep
  • 2:25 Cook
  • 6 Servings


  • 1 1/2 tablespoons olive oil
  • 1.2kg piece boneless pork shoulder, rind and excess fat removed, cut into 8cm pieces
  • 80g pancetta, finely chopped
  • 1 large brown onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 small fresh rosemary sprigs
  • 1 fresh bay leaf or dried bay leaf
  • 250ml (1 cup) red wine
  • 310ml (1 1/4 cups) passata
  • 250ml (1 cup) water
  • 60g baby kale
  • 500g dried egg pappardelle pasta
  • Finely grated parmesan, to serve


  • 1
    Heat 1 tbs of the oil in a large flameproof casserole dish over medium heat. Season the pork. Cook, turning, for 6-8 minutes or until browned. Transfer to a bowl.
  • 2
    Heat the remaining oil in the dish over medium-low heat. Cook the pancetta, stirring, for 1 minute or until golden. Add the onion, carrot, celery, garlic, rosemary and bay leaf. Cook, stirring, for 6 minutes or until soft.
  • 3
    Return pork to dish. Add the wine. Simmer for 2 minutes. Stir in the passata and water. Cover and reduce heat to low. Cook, stirring and turning every 30 minutes, for 1 3∕4 hours or until the pork is very tender. Simmer, uncovered, for 15-20 minutes or until the sauce thickens slightly.
  • 4
    Use tongs to remove the pork from the dish. Shred pork. Return to the dish over low heat. Add the kale. Cook, stirring occasionally, for 4 minutes or until kale is tender.
  • 5
    Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 60ml (1∕4 cup) cooking liquid. Return to the saucepan.
  • 6
    Add the pork mixture and reserved cooking liquid and gently toss to combine. Serve sprinkled with the parmesan.

Source: taste.com.au


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