Paprika pork goulash and parsley butter noodles

Method

1. Heat the oven to 150°C/130°C fan/gas 2. Heat 1 tbsp of the fat in a flameproof casserole with a tight-fitting lid. Season and add the pork pieces in 2 batches, frying until golden brown. Transfer to a plate. Add the rest of the fat and the onions, and fry briskly for 8-10 minutes until golden. Add the peppers and fry for 1 minute more. 
2. Return the pork to the casserole with the paprika, garlic and caraway seeds, then fry for 1 minute. Add the tomatoes, tomato purée, vinegar, oregano, salt and 500ml cold water. Bring to a simmer, cover and cook in the oven for 1¾-2 hours until the meat is tender. Add more water after 1 hour if the goulash looks dry.
3. Ten minutes or so before the goulash is ready, cook the tagliatelle in a pan of salted boiling water for 10 minutes or according to the packet instructions. 
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5. Remove the goulash from the oven, uncover and leave to rest for a few minutes. Spoon away any excess fat from the surface, taste and season. 
6. Drain the tagliatelle, return to the pan and toss through the butter, garlic and parsley. Serve the goulash with the tagliatelle, topped with a spoonful of soured cream and a little grinding of black pepper.