Pulled Pork Shoulder Ragu
Preheat oven to 160°C/320°F.
Season the pork pieces, get a casserole pot on the heat. Splash in the oil then fry the pork in batches until browned on all sides.
Remove the pork, keep the pan on the heat and chuck in the onion, carrot, celery with a pinch of salt. Cook for 5 minutes.
Pour in the red wine and tins of tomatoes. Add the bay leaves and parmesan rind.
Add the pork back into the pan, put a lid on it then transfer to the oven to cook for 1 1/2 hours. Take the lid off the pork then cook for a further 30 minutes to an 1 hour until the pork is shreddable.
Get the ragu out the oven and pull the meat with two forks, season to taste.
Cook the spaghetti in a large pan of salted boiling water according to packet instructions.
Serve the spaghetti topped with the ragu a mountain of parmesan and some fresh basil.