Andy Ward & Jenny Rosenstrach's Pork Shoulder Ragu Recipe on Food52

Name: Andy Ward & Jenny Rosenstrach's Pork Shoulder Ragu Recipe on Food52
Ingredients: 2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), 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; 1 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); 1 pound Pappardelle; 1 handful Freshly grated Parmesan

"On their blog Dinner: A Love Story, Andy Ward & Jenny Rosenstrach call this "Instant Dinner Party," because you can make the ragu completely ahead, even a day or two before. Whether you serve it that day or reheat it for a party tomorrow, "It will make the house smell amazing," Jenny told me, "Which, in my opinion, counts for more than flower arrangements when having dinner guests. Best of all, if there are kids coming over, and they don't like the ragu, we can usually count on them liking the pasta with a little P..."

INGREDIENTS

•

2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), 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

•

1 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)

•

1 pound Pappardelle

•

1 handful Freshly grated Parmesan

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes