Recipe Slow-roasted pork and red wine ragu with pappardelle : Hearty Dishes and Tasty

Recipe Slow-roasted pork and red wine ragu with pappardelle : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Slow-roasted pork and red wine ragu with pappardelle has been designed to be as simple and easy as possible to put into practice. With 8 prep, 8 serving, Capable cooks level.

“I find this pork ragu best for a Saturday night dinner party or a late Sunday lunch as you can leave the meat to slow-roast all day without any effort on your part.” – Katie Quinn Davies


  • 2 onions, quartered
  • 1 garlic bulb, cloves separated, peeled
  • 1.5 kg pork shoulder (bone in)
  • Olive oil, to drizzle
  • 750ml bottle shiraz
  • 8 large Roma tomatoes, halved
  • 1 cup (80g) basil leaves
  • 2 x 400g cans chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons chopped oregano leaves
  • 600g pappardelle (see notes)
  • Grated parmesan, to serve


  • Step 1
    Preheat the oven to 140°C.
  • Step 2
    Scatter the onion and garlic over the base of a large roasting pan. Sit a roasting rack over vegetables and place the pork on the rack. Season well with sea salt and freshly ground black pepper, and drizzle liberally with olive oil. Pour half of the wine (375ml) and 1 cup (250ml) water into the base of the pan, over the onion and garlic.

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