Rustic Pork Ragu
Serves: 4
2 tablespoons olive oil
1 2 1/2-pound boneless pork loin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large onion, chopped
2 sprigs fresh rosemary, leaves picked and chopped
4 cloves garlic, chopped
1 35-ounce can crushed tomatoes with juices
1 pound cooked pappardelle or other flat noodle
grated Romano cheese, to taste
Directions
1. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside.
2.Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot. Return the pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2 1/2 to 3 hours.
3.Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
4.Serve over the pasta with the Romano sprinkled on top.
UPDATE
1.
2. Get my hair cut.
3. Make marbleized art for our bedroom.
4. Find and cook ALL new recipes for dinner this week .
5. Post about our Anniversary trip to Charleston.
6.
7. Find a cute sewing pattern to make a shirt out of some pretty fabric I found.
8.
9.
10.
11.
12. Finish a cross-word puzzle with Kell.
13.
14. Drink tea everyday.
15. Go on a bike ride with Kell.
16.
17. Blog 7 days in a row (ambitious I know!)
18. FIND RINGO AND HUG/SQUEEZE THE BEJEZZUZ OUt OF HIM!!
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