- •2 tablespoons plain flour
- •2 tablespoons olive oil
- •1 kg pork neck (Scotch), cut into 6cm pieces
- •1 large brown onion, finely diced
- •2 celery sticks, finely diced
- •1 large carrot, finely chopped
- •3 garlic cloves, crushed
- •1 cup dry red wine
- •½ cup chicken stock
- •2 x 400g cans diced tomatoes
- •5 sprigs fresh thyme
- •2 bay leaves
- •400g dried pappardelle pasta
- •Finely grated parmesan, to serve
- •Finely grated zest of 2 lemons
- •1 garlic clove, finely minced
- •1/3 cup flat-leaf parsley leaves, finely chopped
- 1.Place pork onto a plate and season with salt and pepper. Lightly dust pork with flour.
- 2.Heat 1 tablespoon oil in a large heavy- based pan over medium-high heat. Add pork in batches and cook, stirring occasionally, until evenly browned. Transfer pork to a plate.
- 3.Add remaining 1 tablespoon oil to pan and heat over medium heat. Add onion, celery, carrot and garlic and cook, stirring often, for 4-5 minutes until softening. Add wine and cook for 1 minute.
- 4.Add stock, tomatoes, thyme and bay leaves to pan. Return pork to the pan and stir until well combined. Cover and bring to the boil. Reduce heat and gently simmer, partially covered and stirring occasionally, for 1 ½ hours. Uncover and simmer, stirring occasionally, for 15-20 minutes or until thickened.
- 5.Meanwhile, to make gremolata, combine all ingredients in a small bowl. Set aside. Cook pappardelle following packet directions.
- 6.Meanwhile, remove pork ragu from heat and using two forks, shred the pork in the pan. Return to heat and season to taste. Serve with pappardelle, gremolata and grated parmesan.