|750 g||pork neck|
|200 ml||red wine|
|500 g||pappardelle pasta|
|100 ml||olive oil|
|1 tsp||tomato paste|
|200 g||canned crushed tomatoes|
|150 ml||chicken stock|
|Parmesan cheese for serving|
|red wine for serving|
Peel and finely dice carrots, celery stalks, onions, and garlic. Tie rosemary, oregano, and lemon peel into a bouquet garni with kitchen twine. Slice pork neck into large pieces and season well with salt. Heat the olive oil in a large ovenproof pot over medium-high heat. Fry in batches until well-browned on both sides, approx. 10 min. Remove from the meat from the pan and set aside.
Add diced onions, carrots, and celery stalks to the pot and sauté gently on medium-low heat for approx. 10 min. Add the garlic and cook a further 2 min. Then add the tomato paste.
Return the fried pork to the pot and add the red wine, let it simmer and reduce, approx. 2 min. Add the crushed tomatoes, chicken stock, herb and lemon bouquet garni, bay leaf, and freshly grated nutmeg. Season with salt and pepper, cover and cook gently for approx. 1 hr. Add the milk and cook a further approx. 30 min., or until the pork is very tender.
Gently pull the pork apart using two forks. Cook pasta in a large pot with salted boiling water according to packet instructions until al dente. Drain and add to the ragu, tossing everything together until well combined. Serve with freshly grated Parmesan and pair with a glass of red wine. Enjoy!