(WSVN) - It’s a hearty and savory dish made low, slow and with lots of love. Pork ragu is on the menu, as we grab a Bite with Belkys.
2 lb boneless pork butt, cut into chunks
1 box pasta or orzo
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, thinly sliced
6 cloves garlic, chopped
1 can (6 oz) tomato paste
1/2 cup dry white wine
1 can (14.5 oz) fire roasted crushed tomatoes, undrained
1 sprig rosemary
2 cups chicken broth
1/4 teaspoon crushed red pepper flakes
Method of preparation:
- Season pork with salt and pepper. In 6-quart Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Cook pork in oil 10 to 12 minutes, turning frequently, until well browned on all sides.
- Transfer to platter. Do not pour off fat. If it doesn’t seem like enough, add 1 more tablespoon of olive oil.
- Add onion. Cook about 6 minutes, stirring occasionally, until onion is softened. Add garlic; cook and stir 1 minute.
- Reduce heat to medium. Add tomato paste and cook 2 to 3 minutes, stirring occasionally, until it darkens slightly and turns rusty in color.
- Add wine and cook 1 to 2 minutes, scraping up any browned bits, until thickened.
- Stir in crushed tomatoes, thyme, rosemary (tie the herbs to remove later), broth and pepper flakes. Add pork with any juices accumulated on the platter.
- Heat to boiling. Reduce heat to low. Cover and simmer 2 1/2 to 3 hours or until pork is tender. 3 hours is best.
- Using 2 forks, shred pork into bite-size pieces in Dutch oven, or you can take pieces out, shred and return to the Dutch oven. Let it simmer uncovered for about 1 more hour until sauce thickens.
Serve sauce over pasta or over polenta, if desired. Top with fresh shredded Parmesan cheese.
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