Braised pork shoulder ragù with papardelle by Food Crush Diaries

Ingredients

• 900g boneless pork shoulder, fat trimmed and at room temperature
• 2½ tbsp grapeseed oil
• ¾ of a red onion, diced
• 3 carrots, peeled and diced
• 4 celery stalks, trimmed and diced
• 2 garlic cloves, chopped finely
• 3 sprigs of fresh thyme
• 3 sprigs of fresh rosemary
• 2 tbsp tomato purée
• 1 cup dry Cabernet Sauvignon
• 1 jar of passata
• salt and pepper to season
• 1 vegetable stock cube
• fresh pappardelle pasta
• olive oil
• Parmesan cheese, freshly grated