This cozy and comforting Ragu is the perfect fall meal. Pairs wonderful with a wide noddle like Pappardelle pasta or serve over a creamy polenta.
Pork Ragu
Ingredients
2T Butter
2T Olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
1 Celery stalk, finely chopped
3lb Boneless pork shoulder, fat trimmed
2C Dry red wine
2C Chicken or beef broth
2 Bay leaves
6oz Tomato paste
28oz Italian tomato puree
28oz Italian peeled tomatoes
Salt to taste
Pepper to taste
Directions
Heat the butter in a large Dutch oven over medium heat. Add onion, carrot and celery and cook until soften, but not browned. Add garlic and cook for an additional minute. Remove and set aside. Cut pork shoulder into three equal pieces and season all over with salt and pepper. Add olive oil to Dutch oven and sear pork for 3 to 4 minutes on each side. Moisten with the wine and cook until reduced. Season with salt and pepper. Return the cooked onion, carrot, celery and garlic back into the Dutch oven. Add broth, bay leaves, tomato paste, tomato puree, and whole tomatoes, including juice, and stir together.
Simmer for 2 hours or until the pork is tender. Remove pork and shred with two forks. Add shredded pork back into the sauce and adjust seasoning if needed.
Cibo E Famiglia 