-
1
Directions:
-
2
Heat the oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.
-
3
Generously season the pork shoulder all over with salt and pepper. Place in the pot fat side down and brown for 3 to 4 minutes on each side, turning until all sides are nicely browned. Transfer to a large plate.
-
4
Reduce the heat to medium and add the onions to the pot. Stir to coat evenly, adding a tablespoon of oil if necessary.
-
5
Add the garlic. Cook for about 10 minutes, until the onions are translucent and the garlic has softened.
-
6
Return the pork shoulder to the pot. Increase the heat to medium-high, then add the wine, stirring to incorporate. Let it bubble for a minute or so, and then add tomatoes, bay leaves and rosemary. Reduce the heat to medium-low.
-
7
Add the pork sausage to the sauce in small pinches. Cover and cook for 2 to 2 1/2 hours, adjusting the heat as needed so the sauce cooks gently. The pork shoulder should be fork-tender.
-
8
Use tongs to transfer the pork shoulder to a cutting board. Use 2 forks to shred the meat into bite-size pieces, then return it and any accumulated juices to the pot.
-
9
Reduce the heat to low; cook until the meat is heated through. Taste the ragu and adjust the seasoning with additional salt if necessary. Discard the bay leaves and rosemary before serving or storing.
