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Braised pork ragu

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HERE'S HOW WE MAKE IT

Pork makes one of the best ragus - or meaty pasta sauces - of all, slow-cooking to a melting state of collapse without drying out or becoming stringy. For this favourite recipe, based on one of Jamie Oliver's, we cook a soffritto base with rosemary and a few anchovies for depth of flavour, then brown pork shoulder before covering with white wine and crushed tomatoes. Then it's just a matter of waiting for time to weave its dependable magic: when the pork is falling apart and the sauce rich and delicious, we remove the meat and shred it back into the sauce, with a touch of cream to bring it all together. Reheat in a saucepan or microwave, stirring occasionally, until piping hot and serve tossed through ribbon pasta or piled on soft polenta with parmesan, black pepper and a green salad on the side.

INGREDIENTS

Pork, onions, carrots, celery, garlic, anchovies, white wine, flaked chilli, olive oil, tomatoes, rosemary, pancetta, tomato paste, cream, salt. (FISH, MILK)

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  

SIZES

Individual:
Serves one person
Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family

GOES WITH

PREP, COOK AND SERVE

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