Pork Shoulder Ragu
* If you want more tomato flavor, add in (2) 28 oz cans of diced tomatoes, with juice.For those who prefer beef over pork, you can use a boneless beef chuck roast instead.
Servings: 6
Ingredients
- 2 to 2½- pound boneless pork shoulder roast or a boneless beef chuck roast if beef is preferred
- salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion chopped
- 2 cloves garlic minced
- 1 (28. oz) can diced tomatoes with juice (I highly recommend fire roasted diced tomatoes) + more if needed*
- 1 cup red wine plus more if needed
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- Small handful of fennel seeds optional
- 1 tablespoon hot sauce for smokiness (optional)
- Pappardelle pasta or any pasta
- Freshly grated parmesan cheese for serving
Instructions
- Preheat oven to 325°F. Liberally season the pork roast with salt and pepper on both sides. Add olive oil and butter to large Dutch oven and heat over medium-high until the butter melts, but does not burn. Add the pork roast to pan and brown on all sides, for about 8 to 10 minutes total.
- Add the onions and garlic and sauté for 1 minute. Add the canned tomatoes, wine, thyme, oregano, fennel and hot sauce (if using) and bring to a boil. Cover, and put in oven. Braise for 3 to 4 hours, flipping once halfway through cooking time. If you are cooking less pork (only 1 pound or 1.5), you only need to braise for about 2 to 2.5 hours. Add more liquid (water, wine, or tomato sauce) if needed. I recommend adding more tomato sauce. (The liquid should come to about ⅓ of the way up the pork.) Meat is done when it’s practically falling apart. Place onto a cutting board and pull it apart with two forks, then add back to the pot and stir to combine.
- Cook pasta according to package directions. Stir pasta into the pork shoulder ragu and serve with freshly grated parmesan cheese! Enjoy!
Notes
* If you want more tomato flavor, add in (2) 28 oz cans of diced tomatoes, with juice.