Slow-cooked pork and fennel ragu

This slow-cooked stew is delicious with pan-fried gnocchi, layered up in a lasagne or ladled over pappardelle with lots of Parmesan

Ingredients

Instructions

1. Season the pork well. Heat the oil in a large flameproof casserole and brown the pork for
   15 minutes, turning to colour all over. Remove to a plate.
2. Add the onion, celery, carrots and fennel to the casserole and cook for
   8-10 minutes over a medium heat until beginning to brown. Add the garlic and fennel seeds and fry for
   2 minutes until fragrant. Preheat the oven to 140°C/gas 3.
3. Add the bay, thyme, wine, stock and tomatoes to the casserole. Bringto the boil then return the pork, cover with a lid and place in the oven for 3 to
   3½ hours, turning the pork every hour or so, until almost falling apart.
4. Remove the pork to a chopping board and pull the tender meat apart with two forks. Discard the bay leaves and thyme sprigs, then return the shredded pork to the pot with the basil. Simmer for
   5 minutes and season to taste.

Nutrition