Chilli pork ragù with parmesan polenta

Method

1. In a large pan, fry the onions, celery sticks and carrots in a knob of butter until soft. Add the crushed garlic cloves and fry for 2-3 minutes more, then add the chilli flakes and dry white wine.
2. Bubble to reduce by half, then add the pork shoulder. Season with salt and pepper, then add the chopped tomatoes and chicken stock. Bring to a simmer, then cook uncovered for about 2 hours until tender.
3. Remove the pork from the sauce and roughly shred, then set aside. Add the oregano leaves to the sauce, then bubble for 10 minutes until thickened. Stir in the shredded pork to warm through and scatter with chopped toasted hazelnuts and more fresh oregano leaves.
4. Cook 350g polenta according to the packet instructions, then stir through 60g grated parmesan and a knob of butter. Taste, then season with salt and freshly ground black pepper. Serve the parmesan polenta with the ragù.