Extra virgin olive oil
75g pancetta, diced
400g slow-roasted shoulder of pork, shredded
1 onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely sliced
1 tsp dried oregano
2 garlic cloves, chopped
2 tbsp tomato purée
400g tinned chopped tomatoes
275ml beef stock
150ml red wine
Salt and freshly ground black pepper
Fresh basil leaves, to garnish
1. To make the ragù, heat a large saucepan with a little oil over a medium heat. Add the pancetta and cook until it’s crispy and brown, then add the shredded pork.
2. Stir in the onion, carrot, celery and oregano and cook for about 5 minutes. Add the garlic and tomato purée and cook for 1 minute. Stir in the tinned tomatoes, stock, wine and some salt and freshly ground black pepper. Allow to simmer for 15–20 minutes, until a thick ragù has formed. Season to taste.
3. Meanwhile, cook the pasta according to the instructions on the package.
4. Add the cooked, drained pasta to the ragù sauce and garnish with basil leaves.