Pork Ragu with Fennel for the Freezer

• 3 tbspolive oil
• 800gboneless pork shoulder, skin removed, cut into 4cm chunks
• 2onions, finely chopped
• 2carrots, finely diced
• 2celery sticks, finely diced
• 1fennel bulb, finely chopped
• 5garlic cloves, crushed
• 1 tbspfennel seeds, lightly crushed
• 3 gfresh rosemary leaves, finely chopped
• 1/2 tspchilli flakes
• 2 tbsptomato puree
• 200mldry white wine
• 2 x 400gtins chopped tomatoes
• 300mlchicken stock
• 2bay leaves
• fine salt
• black pepper
• 600gdried pappardelle (75g a head)
• 60gParmesan, finely grated

Method

1. 1Heat the oven to 160C/140C fan. Season the pork with salt and pepper. Heat 2 tablespoons of the olive oil in your casserole over a high heat and brown the pork in two batches for 5 minutes each until deeply browned on at least two sides. Set aside on a plate.
2. 2Turn the heat to medium, add the last tablespoon of oil with the onions, carrots, celery and fennel and a teaspoon of salt. Cook for 12 minutes until soft and starting to catch at the edges.
3. 3Stir in the garlic, fennel seeds, rosemary, chilli flakes and tomato puree for 2 minutes until fragrant. Pour in the wine and let it bubble for 2 minutes until it has reduced by half and no longer smells sharp.
4. 4Return the pork with any juices, then add the chopped tomatoes, stock and bay leaves. Bring to a simmer, put the lid on and cook in the oven for 2–2½ hours, checking from 2 hours, until the pork falls apart when pressed with a spoon. Add a splash of hot water if it dries out before the pork becomes tender.
5. 5Fish out the bay leaves and shred the pork in the pan with two forks. Set over a medium heat with the lid off for 10 minutes until the ragu is thick and glossy. Taste: it wants enough salt to bring up the fennel, and plenty of black pepper.
6. 6For tonight, cook 75g of pappardelle a head in boiling salted water for the packet time until tender with a little bite. Drain, keeping a mug of the pasta water, and toss with tonight's ragu and a splash of the water so it coats every ribbon. Serve with 7.5 g Parmesan per portion grated over.
7. 7Cool the rest within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat in a pan with a splash of water until piping hot, then toss with freshly cooked pappardelle.

Per serving

kcal

658

protein

34g

fibre

6.3g

carbs

70.7g

fat

24.9g