Pork Ragu with Pappardelle & Gremolata Recipe | Otway Pork

Ingredients

• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1 kg Otway Pork neck (Scotch), cut into 6cm pieces
• 1 large brown onion, finely diced
• 2 celery sticks, finely diced
• 1 large carrot, finely chopped
• 3 garlic cloves, crushed
• 1 cup dry red wine
• ½ cup chicken stock
• 2 x 400g cans diced tomatoes
• 5 sprigs fresh thyme
• 2 bay leaves
• 400g dried pappardelle pasta
• Finely grated parmesan, to serve
• Finely grated zest of 2 lemons
• 1 garlic clove, finely minced
• 1/3 cup flat-leaf parsley leaves, finely chopped