Pork Ragu

Method

Recipe

1. 1

   In a Dutch oven, heat the oil over medium-high heat. Meanwhile, season the pork with salt and pepper. Sear the meat in the hot oil, turning and browning on all sides for about 3 to 4 minutes per side.

2. 2

   Remove the browned pork and set aside. To the Dutch oven, add the onion, rosemary, and garlic.

3. 3

   Using a wooden spoon, cook and stir for about two minutes or until the ingredients are fragrant.

4. 4

   Add the crushed tomatoes. With the wooden spoon, mix the tomatoes thoroughly and scrape any bits of pork or spices stuck to the bottom of the Dutch oven.

5. 5

   Once the sauce is heated, return the pork and accumulated juices to the Dutch oven. Bring the sauce and pork to a boil, then immediately reduce heat to a simmer.

6. 6

   Cover the Dutch oven and simmer the meat and sauce on the stovetop until the pork is tender, for about 2 ½ to 3 hours. Pork must be cooked through (*test with meat thermometer) and be fork tender.

7. 7

   Let the pork cool for easy handling. Once ready, reserve the sauce in the Dutch oven, remove the pork, and shred the meat into bite-size pieces.

8. 8

   Return the pork to the sauce and simmer until the meat is hot. While the meat reheats, cook the pasta according to package directions.

9. 9

   Drain and serve the hot ragu over the pasta. Sprinkle with grated cheese and fresh basil – and garnish with additional basil if desired.