Pork ragu with pappardelle

This hearty slow-cooked pork ragu combines beautifully with fresh, flat pasta noodles for a dinner or weekend lunch prepared in advance.
Pork Ragu with PappardelleAustralian Women's Weekly
2H 10M
2H 35M



1.Toss pork lightly in flour seasoned with salt and pepper. Shake away excess flour. Heat oil and butter in a flameproof baking dish; add pork, cook until browned all over.
2.Add leek, garlic and fennel to the baking dish; stir over a medium heat until softened. Add wine, bring to the boil; reduce heat, simmer, uncovered, until wine is almost evaporated. Add stock; bring to the boil.
3.Cover the dish; bake in a moderately slow oven (160°C/140°C fan-forced) for 2 hours or until pork is tender, turning halfway. Cool slightly and tear the pork into small pieces.
4.Meanwhile, cook pasta in a large pan of boiling, salted water until just tender; drain. Return to pan.
5.Reheat the pork and sauce, stir in balsamic and olives. Add pork and sauce to pasta, toss gently to combine. Divide among serving bowls, sprinkle with reserved fennel tops.

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