Pasta, stew and/or slow-roasted anything is the ultimate comfort food in the winter time, or at least I think so. This Pork Ragu can be made either low and slow or within 40 minutes, depending on your cooking method. You can also swap out the pork for beef, depending on your meat preference and/or craving. Serve it over noodles, potatoes, rice or really any starch and alongside a fresh, crisp salad.
SLOW-ROASTED PORK RAGU
Yield: 6 servings Prep Time: 20 minutes
Cook Time: 40 minutes – 6 hours (varies depending on cooking method)
There are several different cooking methods that you can use for this recipe; Dutch oven (or any heavy-based pot), pressure cooker or slow cooker. I personally use my stove-top pressure cooker, which is great for last minute cooking with a 40 minute cook time.
1 ½-2 lbs. pork shoulder roast
3 Tbsp. olive oil
1 medium yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
¼ cup celery leaves
4 cloves garlic, minced
1 cup dry red wine
28 oz. can crushed tomatoes – I used Muir Glen
3 Tbsp. tomato paste
2 cups beef broth
1 tsp. dried thyme or 3 sprigs of fresh
3 dried bay leaves
1 Tbsp. kosher salt, divided
½ tsp. black peppercorns
¼ tsp. nutmeg
1 lb. pasta of your choice
fresh parsley, chopped, for topping
Pat the pork shoulder dry and cut into 4 even chunks. Season liberally with salt and pepper.
Heat 1 Tbsp. of olive oil over medium-high heat in the base of the pressure cooker or Dutch oven.
Sear until each piece is browned on all sides, about 3 minutes. Remove and set aside.
Turn the heat down to medium-low and add the remaining 2 Tbsp. of olive oil.
Add the carrots, onion and celery. Cook until the onion is translucent, about 5 minutes.
Add the garlic and celery leaves and cook for another minute.
Pour in the red wine allowing it to deglaze the pan.
Add the crushed tomatoes, tomato paste, beef broth, thyme, bay leaves, nutmeg, 1 tsp. of Kosher salt and black peppercorns.
Re-add the meat and cover the pot.
Dutch Oven – cook on low heat for 2 hours, or until pork is tender enough to shred.
Pressure Cooker – once pressure it built, cook on medium-low for 40 minutes.
Slow Cooker – sauté the vegetables and combine everything on the stove then transfer everything to the slow cooker and cook on low for 6-8 hours
Remove the meat from the pot and shred.
Return back to the pot and let simmer for 30 more minutes, until the sauce is reduced and thickened.
Serve over pasta and top with fresh, shaved parmesan and fresh parsley.