Pork Shoulder Ragu
A braised pork ragu with red wine, tomatoes, herbs, a sofrito of vegetables and a spice mix of juniper, fennel seeds and black pepper.
Great with the il Pastaio di Nuoro organic caserecce and a grating of Parmesan.
Ingredients & Allergens
Pork Shoulder, Celery, Onions, Fennel, Leeks, Tomatoes, Red Wine (Sulphur), Fennel Seeds, Juniper Berries, Garlic, Sage, Thyme, Rosemary, Marjoram, Pepper, Salt
ALLERGENS IN BOLD
Cooking & Reheating
Put the ragu into a pan and gently warm on a low/medium heat until piping hot. If serving with pasta add a ladle of the pasta water to loosen the ragu before adding the pasta.
To Complete The Dish
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