Rustic Pork Ragu

Submitted by JackieOhNo!

"Real Simple Magazine October 2004"

 

• Ready In: 3hrs 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 (2 1/2 lb) boneless pork loin
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 large onion, chopped
• 2 sprigs fresh rosemary, leaves picked and chopped
• 4 garlic cloves, chopped
• 1 (35 ounce) can crushed tomatoes with juice
• 1 lb pappardelle pasta, cooked
• grated romano cheese, to taste

directions

1. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside.
2. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes.
3. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot.
4. Return pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours.
5. Remove the pork and, when it is cool enough to handles, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
6. Serve over the pasta with the Romano sprinkled on top.

Reviews

[Ma Field]

I started with porchetta and added the tomatoes, more onion and garlic to make this yummy dish. I wanted it to have more heat, like a puttanesca maybe. DH loved how thick and hearty is was. Used a combination of ziti and bowtie pasta to hold it up. Wonderful one pot dish, maybe a little heavy for summertime. I'm looking forward to having it on a chilly winter's night! Made for Daffy Daffodils ZWT4