SERVES 6 – Preparation 25 mins – Cooking time 140 mins
2 tablespoons plain flour2 tablespoons olive oil1 kg pork neck (Scotch), cut into 6cm pieces2 celery sticks, finely diced1 large carrot, finely chopped3 garlic cloves, crushed1 cup dry red wine½ cup chicken stock2 bay leaves400g dried pappardelle pastaFinely grated parmesan, to serve
Finely grated zest of 2 lemons1 garlic clove, finely minced1/3 cup flat-leaf parsley leaves, finely chopped
- Place pork onto a plate and season with salt and pepper. Lightly dust pork with flour.
- 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.
- 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.
- 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.
- Meanwhile, to make gremolata, combine all ingredients in a small bowl. Set aside. Cook pappardelle following packet directions.
- 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.