Fall-Apart Pork Shoulder Ragu

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 350g slow-cooked pork shoulder
• 250g spaghetti
• 10g Tuscan seasoning
• 200g tomato passata
• 1pcs zucchini
• 50g rocket leaves
• 25g parmesan
• 15ml olive oil
• 3ml sugar
• 10ml extra virgin olive oil
• 5ml balsamic or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the onion. Crush or finely chop the garlic. Drain the pork over a bowl and reserve the liquid. Coarsely chop the pork.
2. Step 2 — Cook spaghetti
   Add three quarters of the spaghetti* to the pan of boiling water (if you're tempted to cook all the spaghetti, just note the dish will be pasta-heavy and less flavoursome). Cook, stirring occasionally, for 12 mins or until al dente. Drain.
3. Step 3 — Cook onion mixture
   While the spaghetti is cooking, heat 1 tbs olive oil in a medium deep frypan over high heat. Cook the onion, garlic and Tuscan seasoning, stirring regularly, for 3 mins or until the onion is slightly softened.
4. Step 4 — Make ragu
   Add the pork, reserved liquid, tomato passata, 80ml (⅓ cup) water and ½ tsp sugar to the onion mixture and bring to the boil. Cover, reduce the heat to medium and cook, stirring halfway, for 6 mins or until the pork is hot and very tender.
5. Step 5 — Make rocket salad
   Meanwhile, put 2 tsp extra virgin olive oil and 1 tsp balsamic vinegar in a large bowl, season with salt and pepper and whisk until combined. Peel the zucchini into ribbons with a vegetable peeler. Add the zucchini and rocket to the dressing and toss to combine.
6. Step 6 — Toss spaghetti and serve
   Finely grate the parmesan. Add the spaghetti and half the parmesan to the ragu and toss until combined. Taste, then season with salt and pepper. Divide the spaghetti and ragu among bowls and scatter with the remaining parmesan. Serve with the rocket salad.

Allergens

Gluten, Wheat, Sulphites, Milk