Pulled pork, tomato and sage ragu

I was a bit stuck on what to do with our glut of sage and my sister suggested the sage and tomato combination. This was lovely.

porkragu

Served 1.5 of us for three meals

500g diced pork (a slow cooking cut like leg or shoulder)

1/2 tin of tomatoes

2 grated carrots

A bit of olive oil

300ml passata

Good handful of sage leaves, chopped

1 onion, diced

2 cloves of garlic, crushed

Fry the onion and garlic till soft, add the grated carrots and cook for another couple of minutes then add the pork to the pan and brown. Stir the tomatoes, passata and sage through. Bring to a fast simmer then put in a low oven (140 degrees) or the bottom of an Aga simmering oven with a lid on for 4 to 5 hours. After its long, slow cook the pork will just pull apart into the sauce. This is great if you’re lucky enough to be at home with your baby rather than at work, as it needs so little prep – you just bung it on at lunchtime. Or you could do it on the Sunday and have easy meals for three nights in the week.

The first night we had this with pasta, parmesan and salad (because everyone knows how much babies love salad). Tonight we had it with four-veg mash* and peas. Bert rejects cooked peas. He eats them frozen from a small bowl on the kitchen floor. Don’t ask me. Babies are eccentric, lawless creatures.

I’ve topped the ragu with the mash in an ovenproof dish for a Shepherd’s (Pigkeeper’s?) Pie tomorrow. I’ll grate a bit of cheese on top and put it in the oven (180 degrees or the middle of an Aga roasting oven) for 30 minutes.

* 1 sweet potato, 4 carrots and 1 potato, cut into chunks and boiled till tender, 1 sliced onion sauted in butter till brown and caramelised, an extra knob of butter. Mash the veg with the butter then stir through the buttery caramelised onions and season.

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