Name: Rustic Pork Ragu
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 10
Cuisine: Italian
Ingredients: 4 lbs bone-in pork shoulder roast; Salt and pepper to taste; 2 tbsp olive oil; 2 large onions, finely minced; 1/4 cup tomato paste; 4 cloves garlic, minced; 1 cup dry red wine; 2 cans (796mL each) Italian plum tomatoes, crushed; 2 star anise pods; 1 bay leaf; Cooked pasta or polenta (for serving); Shredded Parmesan cheese (for garnish)

Description

Serve this rich, meaty ragu with a tangle of long, wide noodles like pappardelle or fettucine, or spoon it onto soft, creamy polenta. A sprinkling of Parmesan and a big glass of red wine are optional, but definitely recommended.

Ingredients

Scale

4 lbs bone-in pork shoulder roast
Salt and pepper to taste
2 tbsp olive oil
2 large onions, finely minced
1/4 cup tomato paste
4 cloves garlic, minced
1 cup dry red wine
2 cans (796mL each) Italian plum tomatoes, crushed
2 star anise pods
1 bay leaf
Cooked pasta or polenta (for serving)
Shredded Parmesan cheese (for garnish)

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Instructions

Using a sharp knife, cut away most of the fatty layer on the top of the roast and discard, leaving just a very thin layer of fat behind. Pat the meat dry, and season generously with salt and pepper on all sides.
In a large heavy-bottomed Dutch oven, heat the oil over medium heat. Sear the pork for 3 to 4 minutes per side, or until evenly browned all over. Transfer to a platter and set aside.
Preheat oven to 250F.
While the oven preheats, add the onions and tomato paste to pot and cook, stirring occasionally, for 10 minutes or until the onion is very soft. Add garlic and continue cooking for 1-2 minutes, or until fragrant.
Stir in the red wine, scraping up any browned bits that might be left on the bottom of the pan, then add the crushed tomatoes and their juice. Return the roast to the pot. Increase the heat to high, and bring the mixture to a boil.
Wrap the star anise and bay leaf in a cheesecloth pouch, and nestle into the sauce. Cover the pot, and transfer to preheated oven to cook for 3 hours, or until the meat is very tender and falling away from the bone. Discard the star anise and bay leaf.
Transfer the pork to a cutting board and let cool for 5 minutes. Once cool enough to handle, shred the pork into bite sized pieces using two forks. Discard the bone and any gristly bits, and return the shredded pork to the pot.
To serve, ladle the ragu onto hot pasta or polenta, and top with Parmesan cheese if desired.

Prep Time: 20 mins
Cook Time: 3 hours
Category: Mains
Method: Braised
Cuisine: Italian