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Wednesday, January 23, 2013

Chunky Pork Shoulder Ragu

This is one of the best sauces I have ever made! How's that for an opening? So simple and so flavorful, this one is definitely a keeper. The recipe comes from Michele Scicolone's The Italian Slow Cooker. This will make 10 cups so be prepared to feed at least 6 people. Serve over a nice hearty pasta like rigatoni.

Chunky Pork Shoulder Ragu

2 Tbsp olive oil
2 lbs boneless pork shoulder roast
Salt and freshly ground black pepper
1 medium onion, chopped
1/4 tsp fennel seeds
6 large garlic cloves, finely chopped
1 Tbsp finely chopped fresh sage
1 Tbsp finely chopped rosemary
1 28 oz. can tomato puree
1 28 oz can Italian peeled tomatoes, chopped
Pinch of crushed red pepper
1/2 cup chopped fresh basil

In a large skillet, heat oil over medium heat. Sprinkle meat with salt and pepper and brown on all sides. Remove meat to large slow cooker.
Add onion and fennel seeds to skillet and cook until onion is golden and tender, about 10 minutes. Stir in garlic, sage and rosemary. Add tomato puree and chopped tomatoes and a pinch of salt and stir well. Pour sauce into slow cooker, add crushed red pepper. Cover and cook on low 5 to 6 hours, until pork is very tender.
Remove meat to cutting board but leave sauce in cooker with heat on. With two forks, tear meat into bite size pieces. Return to pot and stir in fresh basil.

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