Sicilian Ragu

1. 1

   Heat oil in Dutch oven medium-high heat until simmering

2. 2

   Season the pork generously on both sides with salt & pepper. Sear on both sides until brown, 3-4 minutes per side. Transfer to a plate.

3. 3

   Reduce the heat to medium-low and add the garlic & onion. Cook, stirring frequently until soft and translucent, 7-8 minutes.

4. 4

   Return the pork to the pot and increase the heat to medium high and add the wine. Let it bubble for a minute or two and add the tomatoes and bay leaves. Bring to a boil and reduce the heat to medium low to maintain a gentle simmer.

5. 5

   Remove the sausage from their casing and break apart into the pot in small chuncks.

6. 6

   Cover the pot and keep at a gentle simmer for two to three hours, turning the pork every 30 minutes.

7. 7

   When the pork appears to be done, remove it to a cutting board or large plate to cool enough to handle. By hand, pull it into shreds.

8. 8

   If making the same day, just put it back in the sauce and reheat at serving time. (It needs time for the shredded meat to absorb the sauce)

9. 9

   Serve as described above.

* Per serving · 4 servings · Values may vary.

No additional tips available.