Rosemary And Pork Ragu Recipes

BRAISED PORK RAGU PAPPARDELLE

Steps:

• Preheat oven to 325˚F.
• Place a Dutch oven over medium-high heat. Cut pork shoulder into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon oil into Dutch oven and sear pork for 3 to 4 minutes on each side. Remove pork from pan and set aside.
• Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.
• Add herbs and continue to sauté for 3 to 4 minutes.
• Add tomato paste and stir together. Lightly season with salt and pepper.
• Deglaze pot with wine, making sure to scrape up all the brown bits from the bottom.
• Reduce heat to medium and simmer until about ½ wine has evaporated.
• Add the whole tomatoes, including juices, and stir together, slightly breaking up the tomatoes with the back of a wooden spoon.
• Once mixture is simmering again, add pork back into the pot and bring to a boil. Cover pot and place on the lowest shelf in your oven.
• Braise pork for about 2 hours or until the pork is fork tender.
• Remove pot from oven and finely shred pork with two forks. Adjust seasonings if needed. Cover until ready to use.
• Fill a large pot with water and place over high heat.
• Once water is boiling, add a small handful of salt followed by pasta. Boil pasta, stirring frequently, until al dente, 5 to 7 minutes. Drain.
• Divide pasta into individual bowls and top with a large ladle of ragu. Top with freshly grated Parmesan and serve.

BRAISED PORK RAGU

Steps:

• Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
• Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.