Pasta with Pork Ragu
its 100 degrees with 100% humidity in NYC (i’m being dramatic but not really), and yet I was still craving hot pasta with a meat sauce…go figure. I love pork in sauce because it is super flavorful and when braised properly it has such a nice pulled, fall apart texture. Since we’re all still stuck in this awful pandemic with no travel in sight, let this dish transport you to Tuscany. Eat this ragu over pasta or some creamy polenta, or just dunk some crusty Italian bread in it…any way you eat it you’re sure to enjoy!
Serves Approx 6-8 People
Ingredients-
2 ½ tablespoons Extra Virgin Olive Oil
2.5 pounds boneless pork shoulder, fat trimmed
1 medium yellow onion, diced
3 medium carrots, peeled and diced
2 celery stalks, trimmed and diced
2 large garlic cloves, minced
2 teaspoons minced fresh thyme leaves
2 teaspoons minced sage leaves
2 teaspoons minced rosemary
2 heaping tablespoons tomato paste
1.5 Tablespoons Calabrian Chili Paste (optional)
1 cup red wine (I used a nice Italian Montepulciano)
1 (28 ounce) can crushed tomato (San Marzano is the best!)
1/2 Cup Chicken Stock (only needed if using instant pot method)
salt and pepper to taste
24 to 30 ounces fresh Tagliatelle or Pappardelle Pasta
Grated Parmegiano Reggiano for serving
Steps-
Can be done on the stove/oven or in the Instant Pot! here are both ways-
Instant Pot Way-
Turn your Instant Pot on Saute mode on high. Cut pork shoulder into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon olive oil into the pot and sear pork for 3 to 4 minutes on each side until golden brown.
Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.
Add herbs and continue to sauté for 2-3 minutes.
Add tomato paste and chili paste and stir together. Lightly season with salt and pepper.
Deglaze pot with the red wine, making sure to scrape up all the brown bits from the bottom.
Add the crushed tomatoes and chicken stock and stir together.
Cancel sauté mode and cover your pot. Select Pressure Cook Mode on high for 40 minutes, natural release.
When it is done and safe to open, open your instant pot lid. Your meat should be fall apart tender. Discard any extra fat pieces that may still be in the pot. Then, finely shred pork with two forks. Adjust seasonings if needed. Cover until ready to use.
Fill a separate large pot with water and place over high heat.
Once water is boiling, add a small handful of salt followed by pasta. Boil pasta, stirring frequently, until al dente, if pasta is fresh it’ll only take a few minutes. Drain.
Toss your pasta with a few large ladles of the ragu. Distribute the pasta into your serving dishes and top with more ragu. Top with freshly grated Parmesan and serve.
Stove/Oven way-
Preheat oven to 325˚F.
Place a Dutch oven over medium-high heat. Cut pork shoulder into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon olive oil into Dutch oven and sear pork for 3 to 4 minutes on each side until golden brown. Remove pork from pan and set aside.
Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.
Add herbs and continue to sauté for 3 to 4 minutes.
Add tomato paste and chili paste and stir together. Lightly season with salt and pepper.
Deglaze pot with the red wine, making sure to scrape up all the brown bits from the bottom.
Reduce heat to medium and simmer until the wine reduces slightly.
Add the crushed tomatoes and stir together
Once mixture is simmering again, add pork back into the pot and bring to a boil. Cover pot and place on the lowest shelf in your oven.
Braise pork for about 2-3 hours or until the pork is fork tender.
Remove pot from oven and finely shred pork with two forks. Adjust seasonings if needed. Cover until ready to use.
Fill a large pot with water and place over high heat.
Once water is boiling, add a small handful of salt followed by pasta. Boil pasta, stirring frequently, until al dente. Drain.
Toss your pasta with a few large ladles of the ragu. Distribute the pasta into your serving dishes and top with more ragu and grated parmigiana reggiano.