Andy Ward & Jenny Rosenstrach's Pork Shoulder Ragu

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Ingredients

  •   2 to 2 1/2 pounds boneless pork shoulder roast, tied with twine if there are any loose pieces
  •   1 small onion, chopped
  •   1 garlic clove, minced
  •   Salt and pepper
  •   2 tablespoons olive oil
  •   1 small pat butter
  •   1 28-ounce can whole tomatoes, with juice
  •   1 cup red wine
  •   5 sprigs fresh thyme
  •   5 sprigs fresh oregano
  •   Small handful of fennel seeds
  •   1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)
  •   Pappardelle
  •   Freshly grated Parmesan

Instructions

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