Easy Pork Ragu

Name: Easy Pork Ragu
Prep time: 45 min
Cook time: 195 min
Total time: 240 min
Yield: 4
Cuisine: Italian
Ingredients: 2 lb Pork Shoulder (2 to 3 pound boneless pork shoulder roast — up to 3); 0 pieces Table Salt (Salt and pepper); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 1 piece Carrot (1 large carrot (peeled and finely diced)); 1 piece Celery (1 celery rib (finely diced)); ½ piece Yellow Onion (1/2 small onion (finely diced)); 4 cloves Garlic (4 cloves garlic (pressed or diced)); 2 tbsp Tomato Paste (2 tablespoons (33g) tomato paste); 1 cup Dry Red Wine (1 cup dry red wine (*)); 1 can Tomato (1 28-ounce can crushed tomatoes); 1 tsp Dried Oregano (1 teaspoon dried oregano); ½ tsp Rosemary (1/2 teaspoon crushed rosemary); ¼ tsp Thyme (1/4 teaspoon ground thyme); 2 pieces Bay Leaves (2 bay leaves); 8 oz Pappardelle (8 to 10 ounces pappardelle, tagliatelle, or other wide pasta — up to 10); 0 pieces Parmesan Cheese (Parmesan for topping)

Easy Pork Ragu - Main Course (Italian)

240 minItalian

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Pork Shoulder2 lb · 2 to 3 pound boneless pork shoulder roast — up to 3
Table Salt0 pieces · Salt and pepper
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil
Carrot1 piece · 1 large carrot (peeled and finely diced)
Celery1 piece · 1 celery rib (finely diced)
Yellow Onion½ piece · 1/2 small onion (finely diced)
Garlic4 cloves · 4 cloves garlic (pressed or diced)
Tomato Paste2 tbsp · 2 tablespoons (33g) tomato paste
Dry Red Wine1 cup · 1 cup dry red wine (*)
Tomato1 can · 1 28-ounce can crushed tomatoes
Dried Oregano1 tsp · 1 teaspoon dried oregano
Rosemary½ tsp · 1/2 teaspoon crushed rosemary
Thyme¼ tsp · 1/4 teaspoon ground thyme
Bay Leaves2 pieces · 2 bay leaves
Pappardelle8 oz · 8 to 10 ounces pappardelle, tagliatelle, or other wide pasta — up to 10
Parmesan Cheese0 pieces · Parmesan for topping

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Steps

1Adjust your oven racks so that your Dutch oven will fit inside. Preheat oven to 325°F.
2Trim any large pieces of fat from roast and cut it into 4 evenly sized pieces. Generously salt and pepper all sides.
3In a Dutch oven or large oven-safe pot with a lid, heat oil over medium-high heat. Brown pork on all sides and transfer to a plate.
4If pork has rendered a lot of fat in the pot, spoon off all but 2 tablespoons and turn heat to medium-low. Add carrot, celery, and onion, and cook for 5 minutes.
5Add garlic and cook until garlic begins to turn golden, 30 seconds to 1 minute.
6Turn heat up to medium and add tomato paste. Cook until sugars in the paste begin to caramelize on the bottom of the pot, about 3 minutes.
7Add red wine, and use a wooden spoon to scrape the bottom of the pot, removing anything stuck. Bring to a simmer, and cook until reduced by half, 3 to 5 minutes.
8Stir in tomatoes, oregano, rosemary, thyme, and bay leaves. Return pork and any juices on the plate to the sauce and submerge. Bring to a simmer, cover and cook in the oven for 2 1/2 to 3 hours, until meat is pull-apart tender.
9Put a pot of generously salted water on the stove to boil for pasta. Cook pasta according to package instructions.
10While your pasta cooks, transfer meat to a plate or cutting board, and use two forks to shred, removing any fat or silver skin as you go.
11Add half of the meat back to the sauce, and stir. Continue to add meat into the sauce until it reaches your desired sauce to meat ratio. If there is any shredded pork remaining, save it and use it for pulled pork sandwiches or topping pizza.
12Taste sauce, and add salt if necessary.
13Serve sauce over pasta, top with freshly grated parmesan, and enjoy!