The kind of Italian plate you make on repeat. tomato and oregano, a proper slow-cook, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and oregano elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the san marzano tomatoes and the rest of the tomato and oregano flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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