Not quite paccheri bolognese :)…

Slow cooked lean pork and a white wine sauce with homemade tomato juice … bay leaves and coriander over the top… This was the start, then because I had some good quality paccheri pasta, I made a combination. The looks might give you a hint to “Paccheri Bolognese”, but here instead of “Ragu Bolognese ” we have the oven cooked meat and sauce :)

The recipe

Preheat the oven to 200 C with ventilation
Put meat into a heavy pot with lid suitable for oven ( I used a cast iron pot with lid)
Add the wine, the tomato juice and arrange the onions, the apple, the garlic, the celery and the carrots around the meat piece. Complete with water until the liquid covers all the ingredients then add one more glass of water (250 ml)
Place the pot into the oven. I usually use a pizza stone which I preheat with the oven and I place the pot on it.
Let the pot in the oven for about 2.5 hours and periodically check the liquid level (you shouldn’t have to complete it but it is better to check)
After cca. 2.5 hours you can turn off the heat and let the pot stay in the oven for at least another hour
Boil the pasta according to the instructions on the package
Finely cut the meat in small dice peaces and do the same with some carrots and celery …
In a bowl combine the pasta with the chopped meat and vegetables and a few spoons of liquid from the pot
Transfer the pasta on the serving plate, sprinkle over some fresh grated parmesan cheese, also give it a drizzle of olive oil over the top and… Enjoy:)