Savory Pork (or Beef) Ragu Print Email

I love this braising dish for the way that a jar of our Front Range Tomatoes with Rosemary can add depth and flavor to an inexpensive cut of meat.

This recipe takes a bit of time, so it's worth doubling and saving extras for leftovers or the freezer. Like so many slow-cooked dishes, this one just seems to get more delicious with a day of rest.

one 4 1/2-5 pound boneless pork shoulder roast (I definitely prefer and recommend bone-in cuts for braising)
1-2 pieces of center cut bacon, diced
2 large carrot, peeled and dices
4 pieces of celery, diced
3 large cloves of garlic, smashed and diced
1 large red onion, diced
1/2 tsp salt
1/4 tsp freshly ground pepper
a few dashes of red pepper flakes
Herbs to taste (I use a couple sprigs of rosemary)
3 bay leaves
1 jar MM Local Front Range Tomatoes with Rosemary
1 cup red wine
beef or chicken stock, to cover (about 2 cups)
Egg noodles, cooked (for serving - polenta is equally delicious)

Season meat with salt and pepper (rubbing into the meat with a little olive oil works well) for 1-24 hours

Heat a large Dutch oven or other heavy-bottomed oven-safe pot over medium heat

Pre-heat oven to 350F

Add diced bacon to pan and render fat, then remove with a slotted spoon

Add whole roast to bacon fat and sear on medium-high heat, using tongs to turn so that the meat is dark brown on all sides. Don't skimp on the crust!

Add diced vegetables (celery, carrot, onion, garlic) and stir well with meat - if necessary, lower heat to avoid browning. Cook until onions are translucent approximately 5 minutes

Add red wine to pan and stir, scraping bottom of pan to remove brown bits

Add whole jar of tomatoes, bay leaves, herbs, 1/2 teaspoon salt and finally stock to cover all ingredients

Mix well and then transfer, covered, to oven

Roast in oven for 2-3 hours or until meat is tender and falling off the bone

Remove from oven

Take meat out of sauce and transfer to cutting board to rest for 15 minutes

When meat has rested, remove strips of fat and shred meat from the bone using a fork

Skim fat from top of tomato sauce

Mix shredded meat back into sauce - add salt, pepper and crushed red pepper flakes to taste

Serve over pasta or polenta with thin slices of pecorino romano or parmigiano reggiano cheese

Serves 8 -

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