Pork Ragu
makes about 3 quarts
If you're looking for a simple recipe to feed the multitudes, this robust pasta sauce of stewed pork and sausages is easy to prepare and can be made well in advance (its flavor actually improves if it is made ahead and then reheated).
Read more about this recipe in Big Night In by Domenica Marchetti.
3 pounds boneless pork shoulder (Boston butt), in one or two pieces
1/4 cup extra-virgin olive oil
3 large yellow onions, diced (about 5 cups)
4 cloves garlic, minced
1 cup dry red wine
7 cups chopped canned tomatoes with their juices
4 fresh bay leaves
1 large or 2 small sprigs fresh rosemary
1 pound mild Italian pork sausage
prep: 30 minutes
total: 3 hours
large, heavy-bottomed dutch oven or stockpot
1. Generously season the pork all over with salt and pepper. Heat the oil in a large heavy bottomed Dutch oven or stockpot placed over medium-high heat. Set the pork in the pot and let it brown on one side for 3 to 4 minutes, then turn. Continue to brown the pork in this way until it is nicely browned all over. Remove the pork to a large bowl or plate.
2. Reduce the heat to medium and add the onions to the pot. Stir to coat them well, adding a tablespoon of additional oil if necessary. Add the garlic. Sauté the onions and garlic until the onions are softened and translucent, about 10 minutes.
3. Return the pork to the pot, raise the heat to medium-high, and pour in the wine. Let it bubble for a minute or so, and then add tomatoes, the bay leaves, and the rosemary. Reduce the heat to medium-low. Remove the sausages from their casings and crumble the meat into the sauce.
4. Cover the pot and simmer the sauce gently (reduce the heat further if necessary) for 2 to 2 1/2 hours, or until the meat is fork-tender and shreds easily. Remove the meat to a cutting board and shred it. Return it to the pot and cook over low heat until the meat and sauce are completely heated through.
5. Taste, and adjust the seasoning with additional salt if necessary. To serve, toss the sauce with cooked pasta and sprinkle with lots of freshly grated parmesan.
