Anything boasting â€œinstant dinner partyâ€ catches attention because it must mean that itâ€™s even easier and special for family meals. Braised pork ragu over tagliatelle is a hearty meal ideal for cozy eves, yet proves to be a welcome feast for weary weeknights after long work and school days. It comes together with a few flavor strong ingredients and slow cooking that can withstand delayed mealtimes and imperfect preparation.
Coming from the reliable and delightful Dinner, A Love Story site hosted by Bon Appetit writer and creator of these brilliant cooking tips, Jenny Rosenstrach, my first attempt scored on all fronts with kids and guests. Iâ€™ve tweaked the recipe below, preferring more tomatoes, fennel and hot sauce, because I like a saucier and tangier topping to pasta. The recipe is forgiving, so alter it to appeal to the tastes at your table.
Braised pork nearly falls apart, but youâ€™ll fork through the roast to create bite size pieces and shreds to coat the pasta.
Make plenty because itâ€™s even better the next day and freezes well for a quick go-to that tastes like youâ€™ve toiled all day.
Next week, I am venturing to New York immersing into the best of the food world – cooking at Per Se (chop faster or we’ll slap you), attending Colbert with dream guest Michael Pollan, and eating at Eleven Madison Park & Mas Farmhouse. Shut up, my pants are tightening just thinking about the food. My goal is to interpret all I learn into ways to cook easier and better at home . But the dessert, is time with sweet daughter, looking at apartments for next school year. How many locks and ovens come with this place?
Braised pork ragu over tagliatelle
2 to 2 1/2-pound boneless pork shoulder roast
1 small onion, chopped
1 garlic clove, minced
salt and pepper
2 T olive oil
1 small pat butter
1 large can + 1 15 oz can whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
1-2 T of fennel seeds
1 tablespoon hot sauce, for smokiness (I used Trader Joeâ€™s Hot Chili Sauce)
Freshly grated Parmesean
- Preheat oven to 325Â°F. *Slow cooker recipe below.
- Liberally salt and pepper the pork roast.
- Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8-10 minutes in all.
- Add the onion and garlic and saute for 1 minute.
- Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when itâ€™s practically falling apart.
- Put on a cutting board and pull it apart with two forks, then add back to pot and stir. Cook 1 to 2 pounds pasta according to package directions. When itâ€™s is ready, put into individual bowls and top with ragu and lots of Parm.
slow-cooker – After step 4, put ingredients into your slow cooker and heat on med to high, depending on your slow cooker, for 3-4 hours or put on low and heat all day.
do-ahead – make ragu well before guests arrive and just reheat while pasta cooks. Â serve with a salad. Â Jenny suggests a salad with some sweetness.
recipe adapted from Dinner, A Love Story and provided by your friends at crunchtimefood.com