Grenache Gris - Pairs Perfectly with Pork Ragu
To make this you’ll need:
500g pork shoulder diced into chunks
1 onion finely chopped
1 carrot finely chopped
1 celery stick finely chopped
1 heaped tsp of lazy garlic or finely chop 2 cloves
1 teaspoon of fresh sage chopped
1 sprig of fresh rosemary chopped
1 1/2 tbsp of tomato puree
1 250ml of dry red wine
1 can of chopped tomatoes
Salt and pepper to taste
Enough pappardelle for 2 (depending on your greed)
1.) Pan on hob at med-high heat with a glug of olive oil, Salt and pepper the pork before searing for about 3-4 minutes, remove from the pan and set aside.
2.) Add the onions, celery and carrot to the pan and sauté for about 5 minutes before adding the garlic and salt and pepper
3.) Add the herbs and continue to cook for another 4-5 minutes.
4.) Now add the tomato puree and stir, add a touch more salt and pepper.
5.) Add the wine to the to deglaze the Botton of the pan and reduce by about half.
6.) Add the tinned tomatoes, fill the can half way with water and add that too.
7.) Bring to a gentle boil and put the pork back into the pan.
8.) Reduce the heat to a very low simmer and leave it to do its things for 3 to 4 hours, or until the meat falls apart on the back of a spoon.
9.) Shred the pork with two forks.
10.) Oil your pappardelle for 2-4 minutes before draining and mixing in with the rags.
11.) Serve with a few pieces of mozzarella and fresh parsley…and some super cheesy bread