Slow Cooked Pork Ragu

Easy, delicious and perfect for entertaining this summer.

Ingredients:

• 1.5–2kg boneless pork roast
• 500g rigatoni (or pasta of choice)
• 1–2 tbsp Best of the Bone Beef Tallow
• 2 tbsp Best of the Bone Original Bone Broth
• 500ml boiling water
• 500ml passata
• 1 can cherry tomatoes
• 1 can crushed tomatoes
• 1 cup red wine
• 4 garlic cloves, finely diced
• 50g butter
• A handful of fresh oregano
• 4–5 rosemary sprigs
• 3–4 bay leaves
• Salt & pepper, to taste
• Pecorino or parmesan, to serve

Method:

1. Preheat oven to 160°C (fan-forced).

2. Remove any excess fat then cut pork into large cubes and season generously with salt.

3. Heat a large oven-proof saucepan over medium heat with Beef Tallow. Sear the pork pieces on all sides until golden, then remove from the pan.

4. Reduce heat to low. Add a little more tallow if needed, then add the garlic. Cook gently for 3–4 minutes, being careful not to burn.

5. Add the passata, cherry tomatoes, crushed tomatoes, butter, oregano, rosemary, wine and bay leaves. Add a good grind of salt and pepper to taste.

6. Mix 2 tablespoons of Best of the Bone Original into 500ml of boiling water, stir until dissolved, and pour into the saucepan. Simmer for 10 minutes to let the flavours combine.

7. Return the pork to the pan, ensuring the pieces are well-coated in sauce. Cover with the lid and place in the oven for 3–4 hours, or until the meat is falling apart.

8. Cook the rigatoni in salted water until al dente. Preheat oven to 200–210°C.

9. Combine pasta and ragu in a cast-iron skillet or oven-proof dish, toss well, and top with grated pecorino. Bake for 10 minutes, or until the top is slightly charred and golden.

10. Serve in your favourite pasta bowl and top with more cheese.

Bone Appétit!