Some suppers reward a little patience. This pork shoulder bolognese turns an economical cut into a rich, gently simmered sauce, with the meat pulled into tender strands before serving. It is well suited to a relaxed family meal, particularly when there is enough time for the oven to do most of the work.

A rich sauce worth cooking slowly

Unlike a quick mince-based bolognese, this version begins with a whole pork shoulder. Browning the meat builds savoury flavour, while tomatoes, wine, stock and herbs create a sauce that becomes fuller as it cooks. Bacon adds extra depth and a little cream at the end is optional. Serve it over pasta, spoon it onto baked potatoes or use it as a layer in a generous homemade lasagne.

Recipe details

Recipe supplied by SA Pork. Serves 6 to 8.

Preparation time: approximately 30 minutes.

Cooking time: approximately 3½ hours.

Ingredients

  • 125 ml olive oil
  • 1.5 kg pork shoulder, skin removed
  • 500 g bacon bits
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 8 whole frozen and thawed plum tomatoes
  • 4 cloves garlic, finely chopped
  • 250 ml quality red wine
  • 60 ml tomato paste
  • 15 ml sugar
  • 250 ml stock
  • 4 sprigs thyme
  • 2 bay leaves
  • 125 ml cream (optional)
  • Salt and pepper to taste
  • Oven temperature: 160ºC

Instructions

  1. Heat the oil and fry the pork until golden-brown all over. This step is optional but improves the flavour.
  2. Remove the pork from the pan and fry the bacon in the same oil until browned.
  3. Stir in the onion and carrot and fry until glossy.
  4. Preheat the oven.
  5. Cut a cross in the tomatoes and peel them.
  6. Stir in the wine and cook for 5 minutes.
  7. Put the pork back into the pan, add the tomato paste, sugar, stock, thyme and bay leaves, then cover and bake in the oven for about 3 hours.
  8. Pour the sauce into a small saucepan and let the meat rest for about 15 minutes. Reduce the sauce (with or without the cream) until thick.
  9. Pull the meat with two forks and remove the bone.
  10. Mix the meat through the sauce, season and serve with Parmesan and fresh basil over pasta or use as the meat layer in lasagne, or as a topping for a sumptuous baked potato.

A useful time-saving tip

A bone-in shoulder may need longer to become tender. If time is tight, ask a butcher to debone the shoulder and cut it into smaller pieces before browning; cooking may be shortened by roughly an hour, but tenderness rather than the clock should be the final guide. Refrigerate leftovers promptly and reheat until piping hot.

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Featured Image: SA Pork