slow cooked pork and lamb ragu
  1. Set the oven to 100C. Get a (very) large casserole dish over a high heat. Season the meat on all sides and brown in batches, removing to one side. When all the meat has been seared, return the meat to the pan with all the other ingredients. Bring to the boil and then transfer to the oven. Cook for 14 hours, or until the meats can be pushed apart with a spoon. Shred the meat and serve with pasta.