Warm, rich and comforting. Eat over pasta or a jacket potato. Serves 4 generously.
- 900g pork shoulder, trimmed and cut into chunky pieces
- 2 tbsp olive oil
- 100g pancetta, chopped
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, minced
- 2 tbsp tomato puree
- 250ml red wine
- Couple of shakes worcestershire sauce
- 1 bay leaf
- 1 tin chopped tomatoes
- ½ tsp sugar
- Salt and pepper
- Heat the oil in a deep frying pan (one with a close-fitting lid) over a high heat
- Put in the pieces of pork and leave until they turn brown, then flip them
- Brown on all sides and remove from the pan
- Turn the heat down and add the pancetta. Stir and cook until it’s crispy round the edges
- Then add the onions, carrot and garlic
- Stir together and cook for 5-8 mins until soft
- Add the wine, worcestershire sauce and tomato puree and stir in, scraping the lovely brown off the bottom of the pan
- Bubble for a couple of mins, then add the sugar, bay leaf, tinned tomatoes and 1½ tins of water
- Stir together, season well with salt and pepper, and bring to the boil
- Put the pork back in the pan and stir everything together
- Stick the lid on and put onto the lowest heat (or into an oven at 130C fan)
- Cook for 2 hours, stirring every hour or so
- Then take the lid off and simmer for a further 30 mins until the sauce is thick and rich. Just keep bubbling if you need to, it may take a little longer
- Take off the heat and remove the pork into a bowl
- Roughly shred it with 2 forks and scrape it back into the sauce
- Stir in and you’re ready to serve
Sophie cooks 