Pulled pork ragù with lemon and rosemary on fresh pasta

Slice a chunk of onion and sauté in olive oil, seasoning with a little salt at the start to draw out moisture; soften without browning (sweating).

Chop rosemary and zest most of a lemon with a microplane.

Add the leftover pulled pork, the lemon zest and rosemary, and stir.

Add dry white wine and break the pork apart into it; cook until the wine is mostly evaporated.

Add stock and simmer down a little; season with black pepper and a little salt.

Cook fresh pasta in boiling water, a minute or two.

Taste the sauce and finish with fresh lemon juice.

Drop the pasta into the sauce, fold, and simmer briefly to tighten if too liquidy; plate, saving the extra sauce.