Sunday Pork Ragu

A Hearty Fest for the Family.

Best with: gnocchi, tagliatelle, or pappardelle

Serves: 8–10

Ingredients

4½–5 pounds pork shoulder, cut into large chunks

Salt and freshly ground black pepper

5 tablespoons olive oil

2 large onions, finely diced

3 carrots, finely diced

3 celery stalks, finely diced

6 cloves garlic, minced

3 tablespoons tomato paste

1½ cups dry red wine

2 (28-oz) cans crushed San Marzano tomatoes

2 cups chicken or beef stock

1 Parmesan rind (optional)

1½ teaspoons red pepper flakes (optional)

Fresh basil or parsley

Freshly grated Parmigiano-Reggiano

Method

Salt the pork generously at least one hour before cooking (overnight if possible).

Heat olive oil in a large Dutch oven and brown the pork on all sides until deeply caramelized. Work in batches so the meat browns rather than steams. Remove and set aside.

Lower the heat to medium and add the onion, carrot, and celery. Cook slowly for 10–12 minutes until soft.

Add the garlic and cook another minute.

Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly.

Pour in the red wine and scrape the bottom of the pot. Allow the wine to reduce by about half.

Return the pork to the pot and add tomatoes, stock, Parmesan rind, and red pepper flakes.

Cover and braise in a 325°F oven for about 2½–3 hours, until the pork is very tender.

Remove the pork pieces, shred lightly, and return them to the sauce. Simmer uncovered for about 15–20 minutes to thicken.

Serve over fresh pasta with Parmigiano-Reggiano.