Pork Ragu

Directions

• Step 1 * Peel the onion and carrot, then finely dice them along with the celery. Peel the garlic cloves and leave them whole. Slice the pancetta, then cut into small strips or cubes.
• Step 2 * Cut the pork shoulder into roughly ½-inch pieces. They do not need to be exact.
• Step 3 * Heat a heavy-based pot or Dutch oven over medium heat. Add the oil, diced vegetables, whole garlic cloves, and pancetta. Cook gently for 8 to 10 minutes, stirring often, until the vegetables are soft and lightly golden.
• Step 4 * Increase the heat to medium-high and add the pork. Cook, stirring regularly, until any liquid has evaporated.
• Step 5 * Pour in the red wine and let it almost evaporate.
• Step 6 * Stir in the tomato paste and cook for about a minute.
• Step 7 * Add the crushed tomatoes, chicken stock, rosemary, bay leaf, ground nutmeg, and salt. Stir well.
• Step 8 * Reduce the heat to very low, cover with a lid, and simmer for 2 hours. Check and stir occasionally to make sure it is gently simmering, not boiling. If the sauce looks too dry, add a little hot water. If after an hour the sauce hasn’t reduced much, leave the lid slightly ajar so a little steam can escape to reduce the ragu.
• Step 9 * Taste and adjust the salt if needed.
• Step 10 * Serve with pasta such as pappardelle.