Ingredients

  • 1 1/2 lbs. Roasted & Seared Pork Shoulder
  • 3 Tbsp. olive oil
  • ½ cup white onions, diced
  • ½ cup carrots, diced
  • 1 Tbsp. garlic, chopped
  • 1 sprig fresh rosemary
  • 1 sprig fresh oregano
  • 1 bay leaf
  • 14 oz. can of crushed tomatoes
  • ¼ tsp. nutmeg
  • ¼ tsp. ground cloves
  • 1 cup red wine
  • ½ cup grated Parmesan
  • 1 lb. Pappardelle

Details

Product:

Pork Shoulder

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. In a large sauté pan, heat cooking oil.
  2. Add onions & garlic, cook until translucent.
  3. Add carrots & celery, cook for 8 minutes.
  4. Tie rosemary, oregano & bay leaf in a bundle; add to the sauté pan with tomatoes, cloves, nutmeg & red wine.
  5. Reduce heat and simmer for 15 minutes.
  6. Add shredded pork and stir, heat for 5 additional minutes. If ragu is too dry, add a small amount of water.
  7. Cook pasta until al dente.
  8. Divide pasta on six plates. Add a ladle of ragu on each plate. Garnish with Parmesan cheese.