
So I was reading the blog post over at 5 second rule (cute blog, enjoy it very much) and when Cheryl Sternman Rule (she’s a Silicon Valley food writer by profession) posted the recipe for this pork ragu, my mouth watered. Sure sign that I need to try the recipe. When my DH offered to go grocery shopping for me I asked him to go to Costco for a big pork shoulder. WELL! Can you imagine 11 pounds of pork shoulder? Certainly more than I wanted for this dish, but when I opened the package it divided itself almost into two equal pieces. The other one is frozen for another day. The recipe came from a cookbook, Big Night In, by Domenica Marchetti, a book geared towards Italian family meals for a large group. If this recipe is any indication, I may be investing in yet another cookbook!
My friend Cherrie and I offered to take dinner to our son and family a week or so ago – that way Cherrie and her husband could see the huge remodeling our son and his wife had done to their home (completed about 9-10 months ago). Karen’s sister and husband came too. Karen made dessert, I made guacamole and this pasta dish, Cherrie made a crispy mixed green salad. And Janice brought some bolognese she’d made the previous night. What a feast!
Now I happened to make this in my slow cooker, but the directions are for stove-top simmering. You can do it either way. If you slow cook, do it for about 7-8 hours and it will be meltingly fall-apart pork. The dish is very easy to make – the most tedious part was pulling the pork apart, and waiting long enough for the pork to cool down so I could even PULL it.
This version of ragu is actually mild on the seasoning side (I might add a bit more spices next time). It does have some Italian sausage in it (next time I might try adding some sausage to the mixture in the last 15 minutes of cooking, just because sausage gives up its flavor to the juice around it, I think, when it’s been cooked that long . . . just a thought). I really, really enjoyed this concoction. I liked it better the next day, so that’s another suggestion – make it ahead and refrigerate overnight. Cheryl over at 5 second rule called this “Pork Ragu for a Crowd.” Yes, indeed. Since I used nearly 6 pounds of pork (double the below recipe), there was ragu for everyone to take home.
Pork Ragu for a Crowd
Recipe: Big Night In by Domenica Marchetti via 5 second rule blog
Servings: 12
3 pounds Boston butt roast — (pork shoulder, boneless) in one or two pieces
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
3 large yellow onions — diced (5 cups)
4 cloves garlic — minced
1 cup dry red wine
7 cups canned tomatoes — chopped, with their juices
4 whole bay leaves
A sprig or two of rosemary
1 pound Italian sausage — mild
Cooked short pasta — your choice
Freshly grated Parmesan cheese
Italian parsley chopped, for garnish
1. Season the pork shoulder well with salt and pepper. Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the pork on all sides, 3 to 4 minutes per side, until it is evenly seared. This will take a good 15 minutes. Remove pork to a large bowl or plate.
2. Reduce heat to medium and add the onions and garlic, stirring well to coat with the oil. Saute until translucent, about 10 minutes. Add the pork back to the pot, raise the heat to medium-high, and pour in the wine. Let it boil for a minute before adding the tomatoes, bay leaves, and rosemary. Reduce the heat to medium-low.
3. If using bulk sausage, break it into little clumps and add it to the pot. If using sausage links, remove the casings and squeeze the meat into the pot, breaking it up well. Give a good stir, cover, and simmer very gently for 2-1/2 to 3 hours, or until the meat is fork tender. If using a slow cooker, set for 7-8 hours or so until it’s fork tender. Remove the meat to a cutting board, allow it to cool for 20 minutes or so, then shred it. Discard any wayward globs of fat still attached to the meat. Return the meat to the pot and heat the ragu through. Adjust the salt if desired. Add pepper if you’d like.
4. Serve with cooked pasta and top with grated Parmesan cheese and some Italian parsley.
NOTES: Domenica Marchetti indicates that this recipe serves 12 — or enough for 3 pounds of pasta. Cool any leftovers, and freeze, if desired, in quart-sized containers.
Per Serving (does not include the pasta): 400 Calories; 26g Fat (60.0% calories from fat); 29g Protein; 9g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 578mg Sodium.
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A year ago: Chocolate Grand Marnier Decadence Cake





Bob
said on March 13th, 2009:
Hi, Carolyn…Hope you are feeling better! I hate to bother you, but I’m planning to make this delicious recipe for Sunday dinner. I was wondering if the sausage should be browned prior to adding to the pot…I’m using links, so I’ll remove the casings and add. I’ve never added “raw” sausage to a recipe before, so any advice you can give will be greatly appreciated! Thanks again for your great website – I’m a daily reader!!!
Bob
p.s. based on your recommendation, I’m getting a Kindle! I’m an avid reader (French and Spanish lit major in college & grad school)…
Hello Bob – thanks for visiting my blog! Yes, I’m back to normal now, thank you. And yes, the raw meat is added to the pot – not browned. I suppose you could, but then the flavor from browning would just be in the saute pan, so I don’t know that you need to take that extra step. I think I said in my post that if/when I make this again I’ll add some (about half of the full amount of sausage) during the last 15 minutes or so of cooking. That sausage will be full of flavor, whereas the part added at the beginning will have given all of its flavor over to the broth. Actually, you can hardly FIND the sausage in this mixture after all that many hours of cooking anyway, so you can do whatever you want! Do let me know what you think of the ragu!
You’ll love the Kindle – and you’ll be getting the new version. I wish I could get one of those. But I’m still happy with mine. Do buy a better cover, though – I’m thrilled with my new one, even though it cost $40+ dollars plus shipping. It holds the Kindle SO much better, and has holes in it for everything that you need to connect, or switch on/off, etc.