Braised Pork Ragu Pasta (elegant + simple to make) - Spices in My DNA

Name: Braised Pork Ragu Pasta (elegant + simple to make) - Spices in My DNA
Ingredients: 2 1/2 pounds boneless pork shoulder, cubed into 1'' chunks, and trimmed of big pieces of fat; 1 1/2 teaspoons salt, divided; 3/4 teaspoon pepper, divided; 1 tablespoon olive oil; 2 cloves garlic, chopped; 1/2 of a medium yellow onion, chopped; 1 medium carrot, peeled and finely diced; 1 celery stalk, finely diced; 2 tablespoons tomato paste; 3/4 cup dry red wine*; 1 (28 ounce) can crushed tomatoes; 1 (8 ounce) can tomato sauce; 2-3 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 1/8 teaspoon ground allspice; 1 pound pasta of your choice (pappardelle, tagliatelle, or mafaldine are my top choices for this!); 1/2-3/4 cup pasta water*; freshly grated parmiggiano reggiano, for serving

"Braised Pork Ragu Pasta is the ultimate, cozy weather, winter comfort food for special occasions and comforting weeknight dinners alike...."

INGREDIENTS

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2 1/2 pounds boneless pork shoulder, cubed into 1'' chunks, and trimmed of big pieces of fat

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1 1/2 teaspoons salt, divided

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3/4 teaspoon pepper, divided

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1 tablespoon olive oil

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2 cloves garlic, chopped

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1/2 of a medium yellow onion, chopped

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1 medium carrot, peeled and finely diced

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1 celery stalk, finely diced

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2 tablespoons tomato paste

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3/4 cup dry red wine*

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1 (28 ounce) can crushed tomatoes

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1 (8 ounce) can tomato sauce

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2-3 sprigs fresh thyme

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1 sprig fresh rosemary

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1 bay leaf

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1/8 teaspoon ground allspice

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1 pound pasta of your choice (pappardelle, tagliatelle, or mafaldine are my top choices for this!)

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1/2-3/4 cup pasta water*

•

freshly grated parmiggiano reggiano, for serving

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