Easy Pork Ragu
Ingredients
The meat
-
2 to 3
pounds
boneless pork shoulder roast
-
Salt and pepper
The vegetables
-
1
large
carrot, peeled and finely diced
-
1
rib
celery, finely diced
-
½
small
onion, finely diced
-
4
cloves
garlic, pressed or diced
The sauce
-
2
tablespoons
vegetable oil
-
2
tablespoons
tomato paste
-
1
cup
dry red wine
-
1
28-ounce can
crushed tomatoes
-
1
teaspoon
dried oregano
-
½
teaspoon
crushed rosemary
-
¼
teaspoon
ground thyme
-
2
bay leaves
The pasta
-
8 to 10
ounces
pappardelle, tagliatelle, or other wide pasta
For serving
Instructions
- Preheat the oven to 325°F and prepare your Dutch oven.
- Trim excess fat from the pork and cut it into four pieces, seasoning with salt and pepper.
- Heat oil in the Dutch oven and brown the pork on all sides, then set aside.
- Cook the carrot, celery, and onion for about 5 minutes, then add garlic and cook until golden.
- Stir in the tomato paste and cook until caramelized, then add red wine and reduce by half.
- Add crushed tomatoes, herbs, and the pork back into the pot. Bring to a simmer.
- Cover and cook in the oven for 2 ½ to 3 hours until the pork is tender.
- Cook the pasta according to package instructions while the pork is cooking.
- Shred the pork and mix it back into the sauce to your preferred ratio.
- Serve the sauce over pasta and top with Parmesan.
Nutrition Facts (estimated)
Servings
4 to 5
Calories
744
Total fat
35g
Total carbohydrates
60g
Total protein
50g
Sodium
600mg
Cholesterol
100mg
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