Active Time: 30 minutes | Total Time: 3 hours | Serves 6
- 1½ pounds boneless pork shoulder
- 1¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 yellow onion
- 2 carrots
- 2 ribs celery
- 3 cloves garlic
- 2 tablespoons tomato paste
- ¾ cup dry white wine, such as pinot grigio
- 28-ounce can whole tomatoes
- 2 teaspoons chopped fresh rosemary
- ¼ teaspoon crushed red pepper flakes
- 1 pound short pasta, such as gemelli
- Grated Parmesan, for serving
Cut the pork crosswise into two pieces; trim away fat. Season both sides with ¾ teaspoon of the salt and ¼ teaspoon of the black pepper.
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the pork and cook until deep golden brown, 7 to 8 minutes per side. Transfer to a plate.
While the pork cooks, chop the onion, carrots, celery, and garlic. (You can also do this in a food processor).
Add the onion to the pot and cook stirring often, until softened, 3 to 4 minutes. Add the carrots, celery, and garlic and cook, stirring often, until tender and caramelized, about 10 minutes. Add the tomato paste and cook, stirring, for 1 minute. Stir in the wine and simmer for 1 minute. Add the tomatoes, breaking them up with a spoon, and let come to a boil. Add ½ cup of water.
Stir in the rosemary, red pepper flakes, and the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Nestle the pork into the sauce and pour in any juices that have collected on the plate. Cover tightly, reduce the heat to low, and simmer until the pork is fork tender, 2 to 2½ hours.
Using two forks, shred the pork into small pieces.
Cook the pasta according to the package directions. Drain the pasta and add to the ragú. Stir well to coat. Serve topped with Parmesan.
**This is a great recipe for a slow cooker (just omit the water) or a pressure cooker.
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