This Braised Pork Ragu takes a long time to make, but it very worth it at the end of the day!
Ingredients:
-Tagliatelle Pasta (Find the pasta dough recipe here and the Tagliatelle instructions here)
-2 tbsp olive oil, plus 2 more for later
-2 lb boneless pork shoulder
-1 yellow onion
-2 carrots, peeled
-2 celery stalks
-2 garlic cloves
-1 tbsp dried thyme
-2 tsp sage
-1 tsp dried rosemary
-6 oz tomato paste
-1 cup red wine
-8 diced tomatoes
-1 lb mushrooms, sliced
-Salt and Pepper to taste
Instructions:
1. Preheat oven to 350 degree.
2. Using a large, oven safe saucepan, heat 2 tablespoons of olive oil over medium high heat. Cut pork shoulder into four even parts. Pat down with a dry paper towel and season all over with salt and pepper. Sear pork 3 minutes on each side. Set pork off to the side.
3. In a large food processor, pulse onions, carrots, celley and garlic until they are small chunks. Add the chopped vegetables into the leftover fat from the pork. If you need, add the rest of the olive oil. Saute the vegetables until tender. Season with salt and pepper to taste.
4. Stir in thyme, sage and rosemary. Let cook for 3-4 minutes, until the flavors have incorporated.
5. Add in tomato paste and wine and stir to combine. Reduce heat to medium low and simmer until the wine has evaporated by half, about 15 minutes.
6. Add the tomatoes and their juices, stirring together and using a large wooden spoon to crush and break apart the tomatoes.
7. Add mushrooms to the sauce and stir to combine. Move the pork back to the pot and bring sauce to a boil. Cover the pot with an oven safe lid and place in the oven. Braise the pork for 2 hours or until the pork is fork tender.
8. Carefully remove pot from the oven, place pork on a cutting board, and shred the pork with two forks.
9. When ready to serve, place desired amount of pasta in separate bowls and top with Ragu. Garnish with Parmesan and enjoy!
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