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This is way more than you actually need, but I'm a big believer in making a lot and freezing it, because it's just as easy to make a lot as it is to make a little.
4 pounds or so of pork shoulder or collar, with excess fat caps trimmed off (and made into lard!), cut into 3-inch or so chunks
2 sprigs of rosemary and 2 sprigs of thyme, tied into a bundle with kitchen twine
5 or so small shallots, diced
5 or so cloves of garlic, chopped
a pat of chili paste, or some chopped up fresh chilies
3/4 or so cups of white wine
2 28-ounce cans of whole, peeled tomatoes, crushed by hand
1/4 cup of milk
maybe a sprig of basil
salt
neutral oil
To finish:
pasta
freshly grated cheese, like parm or pecorino
extra-virgin olive oil
Place a Dutch oven over medium-high heat and add enough oil to coat the bottom of the pan. Season the pork with salt and sear it in batches until it is golden brown on all sides. Set the pork aside on a plate, platter or sheet pan.
Add the shallots and garlic to the pan and cook quickly, until just wilted down. Add the herbs and your chiles and allow them to toast for about 20 seconds. Add the white wine and use a wooden spoon to deglaze, scraping up any brown bits. Return pork to the pot and add the tomatoes and milk. Season it with a pinch of salt and bring to a simmer. Add a sprig of basil if you are so inclined. Simmer, covered, until the meat is tender -- about 2 hours.
After that, remove the pork and set it aside until it is cool enough to handle. Then shred it and return it to the pot, and simmer the sauce, covered, for another 30 minutes. Season it to taste with salt.
Finally, cook pasta until Albert Dente, drain it, return it to a pot and ladle in some of your pork ragu, allowing it to simmer together. Serve topped with cheese and fresh olive oil.
simmer 2 hours
shred, return to pot for 30 minutes
16 окт 2024
