Pork Ragu

A Delicious Savory Meal

• Preparation Time: 15 minutes
• Cooking Time: 3 hours
• Servings: 4 Portions

Ingredients

• 2 pounds Pork Shoulder
• 1/4 cup Olive Oil
• 1 large Yellow Onion
• 3 small Carrots
• 3 Celery Ribs
• 6 Garlic Cloves
• 1/2 teaspoon Crushed Red Pepper
• 1 1/2 cup Red Wine
• 2 (28-ounce) cans Whole Tomatoes
• 1 teaspoon Salt
• 1 teaspoon Oregano
• 1/2 teaspoon Black Pepper

Recipe

1. Chop the onions, carrots, celery and garlic into small pieces.
2. Heat the 1/4 cup of olive oil in a large pot over medium heat.
3. Add the onions, carrots, celery, garlic, and crushed red pepper then stir to coat with the oil. Cook until the vegetables have begun to brown.
4. Pour the 1 1/2 cups of wine in the post and scrape up all the brown bits.
5. Add the 2 cans of tomatoes, 1 teaspoon of salt, 1 teaspoon dried oregano and 1/2 teaspoon black pepper and stir.
6. Add the pork and increase the heat to medium, cover the pot and bring the mixture to a rolling simmer. Reduce the heat to maintain a low simmer and simmer, covered, for about 90 minutes. Then, change the lid to partially covered and continue cooking until the meat is fork tender and a thick sauce has developed. Stir the mixture occasionally and test the texture of the pork every hour.
7. Once done, remove the pork from the pot and shred it then return the shredded pork back to the pot.
8. Mix 4 cups of ragu sauce with a cooked 1 pound of cooked pasta.

Notes

Adapted from: Mangia With Michele