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Rustic Pork Ragu

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“Real Simple Magazine October 2004”
READY IN:
3hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.
  3. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot.
  4. Return 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.
  5. Remove the pork and, when it is cool enough to handles, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
  6. Serve over the pasta with the Romano sprinkled on top.

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