Pork Ragu

It’s been chilly in Philly, which makes for perfect stew weather – nothing better than making something that keeps the oven on for a couple of hours and warms the kitchen. This recipe calls for either a boneless pork shoulder or pork butt – I used the latter, both are relatively inexpensive cuts of meat. Braising in the oven with red wine and tomatoes makes the meat tender, and easily shredded with two forks. I made egg noodles, but you could spoon it over polenta, rice, or mashed potatoes. It was a big hit with the fellas. It serves eight, so there was enough leftover for me to freeze for another meal, always a big plus in my book!

  • 2 1/2 tablespoons olive oil, divided
  • 2 pounds boneless pork shoulder, fat trimmed or pork butt (cut into 4 pieces)
  • 1 small yellow onion, chopped
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 teaspoon rosemary, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 – 28oz. can whole tomatoes with juice
  • salt and pepper
  • egg noodles
  1. Preheat oven to 325º.
  2. Season pork with salt and pepper. In a Dutch over over medium – high heat, add 1 tablespoon of oil and sear pork for 3 to 4 minutes on all sides. Remove pork from the pan and set aside. Drain the fat from the pan.
  3. Add the remaining 1 1/2 tablespoons of olive oil, the carrots, celery, and onion. Sauté for 4 minutes, add garlic and rosemary and continue to sauté for another 3 to 4 minutes, stirring frequently so the garlic doesn’t burn. Stir in tomato paste, and season with salt and pepper.
  4. Deglaze pot with red wine, scraping the brown bits on the bottom of the pan with a wooden spoon. Reduce heat to medium, and let wine reduce by half.
  5. Add the tomatoes, break them up a bit using the back of the wooden spoon.
  6. When the mixture is simmering, add the pork back to the pot and bring to a boil. Cover and place on the lowest rack of the oven. Braise for 2 hours until pork is fork tender. Remove pork and finely shred with 2 forks, return to the pot and cover.
  7. Cook egg noodles according to package directions. Divide pasta into bowls and top with the ragu. Serves 8.
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