0 0
Pork Shoulder Ragu

Share it on your social network:

Or you can just copy and share this url

Ingredients

500g Pork shoulder, trimmed of fat and cut into a few large chunks
Salt and pepper
1 Large onion, finely chopped
1 Carrot, finely chopped
4 Cloves garlic, minced
1 Cup Red wine
2 cans Crushed tomatoes
2 Bay leaves
1 tsp Fresh thyme, chopped
1 tsp Dried oregano
Pappardelle Pasta
Shredded parmesan cheese, for topping

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pork Shoulder Ragu

  • Medium

Ingredients

Directions

Steps

1
Done

In a large pot, heat some olive oil on medium-high heat. Season the pork shoulder with salt and pepper. Once the oil is shimmering, add the pork and sear it all sides until browned, about 3 minutes per side. Transfer the pork to a bowl and set aside.

2
Done

Reduce the heat to low. Add the onion, carrots, and garlic along with another sprinkle of salt. Cook, stirring frequently, until the onion is soft, but not browned, about 8 minutes. Add the wine and increase the heat to medium-high again. Let the wine boil for about 5 minutes, then stir in the tomatoes and herbs.

3
Done

Now add back in the pork shoulder. Bring the sauce to a boil, then cover the pot and lower the heat to keep it at a simmer. Simmer the sauce for 3 - 3 1/2 hours, stirring occasionally, until the pork is tender and pulls apart easily.

4
Done

Remove the chunks of pork shoulder from the sauce and shred them by pulling the pieces between two forks. Once the pork is shredded, add it back to the pot. Taste the sauce and adjust the seasonings, adding more salt, pepper, and/or herbs as needed. Let the sauce continue to gently simmer uncovered on low while you cook the pasta.

5
Done

Heat up a large pot of well salted water. Add the pasta to the water and cook until it is done to your liking. Scoop out about 1 cup of pasta water and then drain the pasta. Return the pasta to the pot you cooked it in and add about 1/2 cup of the pasta water. Then ladle in some of the pork ragu.

6
Done

Simmer the pasta and ragu together for a few minutes, adding more pasta water if needed, until you have a thick sauce which coats the pasta.

Serve the pasta with more ragu over the top and pass around the parmesan cheese.

The Cafe

previous
Salt and Pepper Squid
next
Gnocchi with Creamy Gorgonzola Sauce
previous
Salt and Pepper Squid
next
Gnocchi with Creamy Gorgonzola Sauce