Pork Ragout with Penne
Ragout is an Italian meat dish that is in the same family as the "Bolognese" sauce. It's a rich, meaty tomato sauce made with root vegetables, simmered in red wine and fresh herbs. Serve on a bed of fresh pasta noodles, and you've got yourself a beautiful Italian inspired dinner.
- 2 tbsp olive oil
- 2 lbs pork shoulder cut into thick chunks
- 1 can diced tomatoes
- 3/4 cup red wine cabernet sauvignon (preferably)
- 3 cups strained tomatoes
- 1 medium onion diced
- 1 small red bell pepper diced
- 4 cloves garlic minced
- 2 carrots diced
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 pinch red pepper flakes
- 1/2 box penne noodles
- 1 bunch fresh basil chopped for serving
- 1/4 cup grated fresh Parmesan for serving
In a large Dutch oven or pot, heat olive oil on medium-high heat. Once the oil is hot, add the chunks of pork shoulder, (in batches if necessary) and cook until all sides are golden brown. About 5-7 minutes. Once browned, remove the pork to a plate to rest.
Reduce the heat to medium-low. Add the onion, carrots, red bell pepper and garlic. Stir and partially cover with a lid. Stirring frequently, cook the vegetables until they are soft, about 5 minutes.
Turn the heat up to medium, and add the wine, thyme, bay leaves, crushed red pepper and season with salt. Simmer until most of the wine has evaporated, about 3 minutes.
Nestle the pork chunks in with the vegetables, add the strained tomatoes and the diced tomatoes.
Bring to a simmer, then turn down the heat and partially cover the pot with a lid. Maintain a low-simmer until the sauce has reduced and the meat is falling apart.
Once the meat is cooked and tender, shred with two forks.
Bring a large pot of salted water to a boil. Cook pasta according to directions on the box.
Divide the cooked pasta among bowls, and top with the pork and sauce. Garnish with fresh chopped basil and grated Parmesan cheese.