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–+ servings

Pork Ragu

Sounds very good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

For the Ragu

  • 2 tablespoons vegetable oil, divided
  • 1 kilo pork shoulder, cut into 3 inch chunks
  • 1 tablespoon sea salt, plus 1 teaspoon
  • 2 teaspoons black pepper
  • 250 grams bulk Italian sausage, OR make from a shortcut
  • 1 large onion, sliced
  • 1 large carrot, finely diced
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons tomato paste
  • 1 cup white wine
  • 2 teaspoons brown sugar, packed
  • 2 cans crushed tomatoes
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1 Parmesan cheese rind, this is a long shot where I live
  • 2 bay leaves

For the Garlic Butter Pasta

  • 500 grams Fettuccine pasta, cooked, drained
  • 4 tablespoons unsalted butter, this is 1/4 standard block
  • 3 cloves garlic, smashed and minced
  • 1 tablespoon fresh parsley leaves, chopped
  • Parmesan cheese, grated, for garnish

Instructions
 

For the Ragu

  • Heat 1 tablespoon of oil in a Dutch oven or heavy pot. While the pot is heating, in a large bowl, season the pork with the salt and pepper. Sear the pork on all sides, about a minute per side, remove from the pot and set aside.
  • Heat the remaining oil in the pot and then add the sausage, break up the sausage with a spatula and cook until golden brown, about 4-5 minutes.
  • To the pot, add the onion and carrot and cook for about 3 minutes, stirring often. Add the garlic and cook for 1 minute. Season with salt and pepper as desired and cook until the vegetables are soft, about 2 minutes.
  • Stir in the white wine, tomato paste, brown sugar, tomatoes, thyme, oregano, bay leaves, and cheese rind if you have that. Mix together then add the meat back to the pot and stir in. Season with additional salt and pepper to your liking.
  • Reduce heat to low and simmer for 3 hours, the meat should be fall apart tender and the sauce slightly thickened. Use two forks and shred the pork and stir into the sauce.

For the Garlic Butter Pasta

  • In a large non stick pan on medium heat, add the butter, when melted, stir in the garlic and parsley and cook for 1 minute until the garlic is fragrant. Turn off the heat and add your cooked pasta and toss to evenly coat the pasta.'
  • Serve the ragu over the pasta and garnish with Parmesan.

Notes

Figure 85 Baht for the pork shoulder and 50 Baht for the sausage, if you make the sausage yourself from pork shoulder, the cost would be much less. For 6 servings, this is about 67 cents per serving.
Shortcut: Italian Sausage.
Variant: 1. This screams of using a slow cooker to simmer the ragu.
Adapted from an internet recipe.