Recipe: Garlicky Pork Ragu
I’m not sure how it happened, but December is just around the corner. Even though we haven’t had nearly as much snow as we usually do by this time of year, that doesn’t mean it’s not feeling a little chilly outside.
This tomato ragu recipe incorporates big chunks of tender pork shoulder and red wine for a finished product that is not only comforting, but great on anything from rice or pasta to roasted root vegetables and mashed potatoes. It freezes well too, so if you’re a big batch cook, this one’s for you!
What you’ll need…
2 tablespoons canola oil
1 4lb bone-in pork shoulder (meat 1″ cubed, reserve bone)
2 cups red wine
1 yellow onion (halved and thinly sliced)
6 cloves garlic (minced)
6 cups canned crushed tomatoes
2 tablespoons butter
2 sprigs fresh thyme
1 sprig fresh rosemary
1 teaspoon dried basil
2 tablespoons good quality balsamic vinegar
salt and pepper (to taste)
8 cups cooked pasta of choice
Heat canola oil in a large pot on medium-high heat. Add cubed pork to the pot and, working in two batches, cook until browned on all sides.
Remove pork from pot and deglaze with a few splashes of red wine. Add onions and garlic and cook until fragrant, about 2 minutes.
Return meat to pot along with the shoulder bone, remaining wine, tomatoes, butter and spices. Stir well to incorporate and once mixture comes to a simmer, reduce to low heat, cover and let cook for 2 hours or until pork is fork-tender, checking and stirring occasionally.
After 2 hours, remove lid, discard bone and spice sprigs, turn to medium heat and let cook for 15 minutes to allow the sauce to thicken slightly.
Season to taste with salt and pepper.
When ready to serve, portion out pasta onto 6 plates or shallow bowls and top liberally with pork ragu. Enjoy!
Total cook time…2 hours, 30 minutes