Thursday, November 29, 2012
braised pork ragu
you and i need to talk.
about this pork.
it is soooooooooooooo GOOD. comforting. savory. warming. this is the kind of dish you will love, and it loves you right back - it is so dang easy and makes your house smell like HEAVEN. does heaven smell like braised pork? eh, maybe not. but this may be the closest we come to on this earth.
this is the PERFECT dish for company. when it comes to having people over, i'm a big believer in easy comfort food that can be almost completely done before guests arrive, so that i can hang out with my friends instead of the food until it's time to eat. but you're concerned about impressing your friends with your culinary prowess? well, perfect - this dish will do that too.
it is everything.
am i dramatic?
braised pork ragu (adapted from dinner: a love story)
1-1/2 lb. boneless pork shoulder roast
salt & pepper
2 tblspn. olive oil
1 tblspn. butter
1 can fire-roasted tomatoes
1 cup red wine
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. fennel seeds
1 tblspn. hot sauce (like tabasco)
8 oz. egg noodles (any kind, i lurve whole foods brand wide egg noodles)
grated parm and chopped parsley, for garnish (optional)
preheat your oven to 325. heat olive oil and butter in a large dutch oven over medium-high heat.
salt and pepper the pork on all sides. add to olive oil and butter pan and brown on all sides, 8-10 minutes in all. add tomatoes, wine, thyme, oregano, fennel seeds, and hot sauce and bring to a boil. cover, and put in the oven.
braise in oven for 3 hours, turning the pork every hour(ish). when the pork is finished cooking, remove from oven and shred the meat with 2 forks (meat should be easily falling apart). stir through sauce.
bring a large pot of salted water to a boil. cook pasta according to package directions. when the pasta is finished, drain and divide into bowls. top with pork ragu and sprinkle with parm and parsley.
grab a fork, take a bite, fall in love.