• 60 ml butter (about ¼ cup)
• 300 g diced bacon
• 2 crushed garlic cloves
• 1 large deboned pork shoulder
• 60 ml tomato paste (about ¼ cup)
• 500 ml canned tomatoes
• 1 medium white onion, chopped
• ½ cup chopped celery stalks
• ¼ cup chopped fresh sage
• 1 cup chopped carrots
• 375 ml dry red wine (about 1½ cups)
• 250 ml beef stock (about 1 cup)
• Salt and black pepper to taste
• Cooked tagliatelle pasta
• Fresh mozzarella for serving
• Parmesan shavings for serving
• Fresh basil or oregano for serving

Preheat the oven: Preheat your oven to 165°C.

Cook the bacon and pork: Heat a cast iron pot with the butter and fry the bacon until crispy. Remove the bacon and set aside. Add the pork shoulder to the pot, season with salt and black pepper, and fry until browned on both sides.

Prepare the sauce: Turn off the heat and add the garlic, chopped onion, celery, carrots, sage, tomato paste, canned tomatoes, red wine, and beef stock to the pot. Stir to combine.

Slow cook the pork: Cover the pot and bake in the oven for 2-3 hours, or until the pork shoulder is tender and easily shredded.

Serve: Shred the pork and mix it into the sauce. Serve the ragu over cooked tagliatelle pasta, topped with fresh mozzarella, Parmesan shavings, fresh herbs, and crushed black pepper.

Notes:
This ragu can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. The flavours deepen and improve when reheated. If the sauce becomes too thick, add a splash of beef stock or pasta cooking water to reach desired consistency.

Serving suggestion:
Serve with crusty garlic bread and a simple rocket salad dressed with balsamic vinegar and olive oil. A full-bodied red wine such as Chianti or Sangiovese pairs beautifully with this rich, hearty dish.