1 tsp extra virgin olive oil
1.5 kg piece pork leg roast, skin removed, trimmed of fat
1 brown onion, finely chopped
2 carrots, finely chopped
2 sticks celery, finely chopped
2 thin slices prosciutto, finely chopped
2 cloves garlic, crushed
125 ml (½ cup) red wine
400 g can no-added-salt chopped tomatoes
400 g can no-added-salt tomato puree
2 sprigs rosemary
2 sprigs oregano
1 bunch fresh flat-leaf parsley to serve
Celeriac, parsnip and parmesan mash
Freshly squeezed juice of ½ lemon
600 g head celeriac, peeled, chopped
450 g parsnips, peeled, chopped
600 g Carisma potatoes, peeled, chopped
1 Tbsp light margarine
2 Tbsp low-fat milk
30 g finely grated parmesan
Freshly ground black pepper, to season
- Preheat oven to 140°C (fan-forced). Heat oil in a large heavy-based stoveproof and ovenproof dish. Add pork and cook, turning often, for 6-7 minutes or until browned. Transfer to a plate. Add onion, carrot, celery, prosciutto and garlic. Cook, stirring, for 5 minutes. Increase heat to high. Add wine and cook, stirring, for 2 minutes. Add tomato, puree, rosemary and oregano. Bring to a simmer. Return pork to dish. Add to oven and cook, covered, turning once, for 4 hours or until meat starts to fall apart. Transfer pork to a plate, reserving sauce in dish. Set aside for 15 minutes.
- Meanwhile, to make mash, add lemon juice to a large saucepan of boiling water. Add celeriac, parsnip and potato. Cover and bring to the boil over a high heat. Reduce heat to medium and cook, partially covered, for 20 minutes or until vegetables are tender. Drain and return to pan. Add margarine. Mash until smooth. Stir in milk and parmesan. Season with pepper.
- Using your hands, pull pork into long shreds. Bring reserved sauce in dish to a simmer over a medium heat. Cook for 2-3 minutes or until sauce reduces slightly. Stir in pork.
- Divide mash between serving bowls. Spoon over pork ragu. Sprinkle with parsley and serve.