Andy Ward & Jenny Rosenstrach'S Pork Shoulder Ragu Recipe

Name: Andy Ward & Jenny Rosenstrach'S Pork Shoulder Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces; 1 small onion, chopped; 1 garlic clove, minced; Salt and pepper; 2 tablespoons olive oil; 1 small pat butter; 1 28-ounce can whole tomatoes, with juice; 1 cup red wine; 5 sprigs fresh thyme; 5 sprigs fresh oregano; 1 Small handful of fennel seeds; 1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too); 1 pound Pappardelle; 1 handful Freshly grated Parmesan

Servings: persons

2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces
1 small onion, chopped
1 garlic clove, minced
Salt and pepper
2 tablespoons olive oil
1 small pat butter
1 28-ounce can whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
1 Small handful of fennel seeds
1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)
1 pound Pappardelle
1 handful Freshly grated Parmesan

1
Preheat oven to 325u00b0 F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.
2
Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.
3
Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it's practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.
4
Cook 1 to 2 pounds pasta according to package directions. When it's is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.

901

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces, 1 small onion, chopped, 1 garlic clove, minced, Salt and pepper, and more.

Yes, Andy Ward & Jenny Rosenstrach'S Pork Shoulder Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andy Ward & Jenny Rosenstrach'S Pork Shoulder Ragu

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