Ingredients
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3 pounds boneless, skinless Pork
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Kosher Salt
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Freshly ground Black Pepper
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2 tablespoons Vegetable Oil
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1 medium Onion
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5 Garlic
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¼ teaspoon Red Pepper Flakes
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1 tablespoon Tomato Paste
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¾ cup dry red wine
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3 (15-ounce) cans whole peeled Tomatoes
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A few fresh Basil
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A chunk of Parmesan Cheese
Directions
This pork ragu is a project. Not a huge one it’s about 15 minutes of prep, 30 minutes of active cooking, and a couple hours of simmering but it’s enough of a project that you have to be nearby reading or cleaning or playing the piano or on the phone with your mom. And when this project is done, another one naturally follows: serving the ragu to a group of friends. When that time comes, make sure there’s cream or cheese involved pair it with pasta and a lot of Parm, or put it over creamy polenta. As rich as it is, this ragu still wants to be paired with dairy.
Steps
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1
Done
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Generously season the pork with kosher salt and pepper (you should use about 1½ teaspoons salt). |
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2
Done
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Heat a large Dutch oven over medium heat and add the oil. When the oil is hot, add as many pieces of pork as you can fit without crowding and cook until golden all over, 3 to 4 minutes per side; repeat with any remaining pieces of pork. (Be careful not to go overboard; you want to avoid blackened bits on the bottom of the pan. Lower the heat if it looks like things are getting too hot, and add more oil if the bottom of the pot starts to look dry.) Transfer the pork to a plate and repeat with the remaining pork. |
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3
Done
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There should be about a tablespoon of fat still in the pot; if there isn’t, add a little more oil to the pot. (If there’s more than a tablespoon, carefully spoon or tip some of the fat out.) Add the onion to the pot and cook, stirring, until softened and a little golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring, for 2 minutes more. Stir in the tomato paste and let it cook for 1 minute, then pour in the wine. Let the wine simmer while you scrape the bottom of the pot with a wooden spoon or spatula, releasing all the browned bits into the sauce, for 2 or 3 minutes, until the wine has reduced by at least half. Add the tomatoes and their juices, lightly crushing the tomatoes with your hands as you add them, then add the basil, the Parmesan rind, 1 cup water, and 1 teaspoon kosher salt. |
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4
Done
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Nestle the pork into the tomato sauce and add any juices that have accumulated on the plate. Raise the heat and bring everything to a boil, then lower the heat until everything is at a simmer. Keep the pork at a low simmer and cook, partially covered, until it is almost falling apart and can be pulled apart effortlessly with two forks, about 2 hours. |
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5
Done
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Fish out the basil and Parm rind and discard them. Transfer the pork to a cutting board or large bowl and use two forks to shred it into bite-size pieces. Return the pork to the sauce, taste it, and adjust the seasoning, adding more salt if it needs it. |
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6
Done
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The ragu will keep in the fridge for 3 days and can be frozen for up to 3 months. |
