Pork Ragu

This is a delicious long-simmered ragu of fall apart pork shoulder in a slightly spicy tomato sauce. Perfect over a bed of pasta.

Ingredients

• 2 pounds boneless pork shoulder, trimmed and quartered

• 3 carrots, peeled and chopped

• 1 onion, grated

• 2 28 ounce cans of crushed tomatoes

• 1 cup red wine

• 6 cloves garlic, smashed

• 2 tablespoons tomato paste

• 1 tablespoon Calabrian crushed peppers

• 1 bunch basil

• 2 teaspoons thyme

• 2 tablespoons Nocellara del Belice Italian Extra Virgin Olive Oil

• 1 pound pappardelle

• 2 teaspoons salt

• 1 teaspoon pepper

• grated parmesan

Instructions

1. Heat oven to 350 degrees.

2. Season the pork all over with a teaspoon of salt and 1/2 teaspoon pepper. In a large dutch oven heat oil over medium-high heat. Add the pork and until browned on all sides. Remove the pork and set aside.

3. Reduce the heat to medium. Add the garlic, calabrian crushed pepper and tomato paste. Cook for 2 minutes. Add the onion and carrots. Cook for 5 minutes until tender. Add the red wine and simmer for a couple minutes. Add the tomatoes, a can of water, the basil and time. Season with 1 teaspoon salt and 1/2 teaspoon pepper.

4. Return the pork the dutch oven. Cover and transfer to the oven. Cook until the pork falls apart, 2.5 to 3 hours.

5. While the pork cooks bring a large pot of salted water to a boil and cook the pasta to al dente.

6. When the pork is tender remove from the oven and use two forks to shred the meat. Stir the pork into the sauce, then serve over the pasta with freshly grated parmesan.

    

Takes 3 hours

Serves 6