To serve:
To serve:
Preheat the oven to Gas Mark 3, 160°C (320°F).
To cook: Heat a little oil in a large oven proof casserole over a medium heat. Season the meat then brown it in batches. Set aside while you cook the vegetables.
Heat a little more oil in the casserole then add the onion, celery and carrot and cook for about 5 minutes, stirring occasionally, then add the garlic and stir through. Add back the meat then add the wine and the tomato purée, bring to the boil and allow to simmer for a couple of minutes. Then add the tins of tomatoes and the bay leaf and bring back to the boil. Cover and place in the oven.
Cook for 1½ hours until the pork is falling part. Remove from the oven, taste and season. Remove the bay leaf.
To Serve: Spoon the ragu over the pasta, mix well. Sprinkle over some chopped parsley and grated cheese. Serve with a green salad.
Preheat the oven to Gas Mark 3, 160°C (320°F).
To cook: Heat a little oil in a large oven proof casserole over a medium heat. Season the meat then brown it in batches. Set aside while you cook the vegetables.
Heat a little more oil in the casserole then add the onion, celery and carrot and cook for about 5 minutes, stirring occasionally, then add the garlic and stir through. Add back the meat then add the wine and the tomato purée, bring to the boil and allow to simmer for a couple of minutes. Then add the tins of tomatoes and the bay leaf and bring back to the boil. Cover and place in the oven.
Cook for 1½ hours until the pork is falling part. Remove from the oven, taste and season. Remove the bay leaf.
To Serve: Spoon the ragu over the pasta, mix well. Sprinkle over some chopped parsley and grated cheese. Serve with a green salad.
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