One Pot Pork Shoulder Ragu

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your diced pork shoulder and cook for 2-3 min or until lightly browned

Meanwhile, peel and roughly dice your brown onion[s]

Top, tail and chop your carrot[s] roughly

Peel and roughly chop your garlic

Once the pork is browned, add the diced onion, chopped carrot and garlic with your dried oregano and cook for 1 min or until fragrant

Once fragrant add your chopped tomatoes and chicken stock mix with 150ml [200ml] [250ml] boiled water and a pinch of sugar

Season with a generous grind of pepper and add your soy sauce, Henderson's relish and tomato paste and and bring to the boil over a high heat

Cover with the lid and put the dish in the oven for 30 min or until the sauce has reduced slightly

After an initial 30 min, add your tortiglioni to the pot with 400ml [520ml] [680ml] boiled water and stir it all together

Return the dish to the oven for a final 25-30 min or until the sauce has thickened, the pork is cooked through and the pasta is tender

Once the pasta is tender, remove the dish from the oven and add half your grated Italian hard cheese (you'll use the rest later!) with a little salt, then give everything a good mix up

Allow to rest, covered, for 5 mins – this is your one pot pork shoulder ragù