Pork And Rosemary Ragu
Steps
In a large skillet over moderate heat , warm the olive oil.
Add the garlic and rosemary and saut until the rosemary needles sizzle and turn crisp and the garlic is golden , 2 to 3 minutes.
Remove and reserve.
In the same pan , sear the pork in the hot flavored oil , turning it occasionally , until all sides are nicely browned , 5 to 7 minutes.
Transfer to a large stockpot and set aside.
Add the onion to the flavored oil and cook , stirring occasionally , until browned , about 3 minutes.
Crush the tomatoes with your hands and add , with their juice , stirring to scrape up any browned bits of pork stuck to the bottom of the pan.
Transfer the tomato mixture to the stockpot and bring to a low boil over medium heat.
Cover the pot , lower the heat , and simmer until the pork is tender enough to shred , about 2 hours.
Cool the pork in the tomato sauce.
Remove the pork from the tomato sauce and reserve.
In a food processor fitted with a metal blade , process half the tomato sauce .
Ingredients
olive oil, garlic cloves, fresh rosemary, pork rib roast, red onion, whole tomatoes, pasta, parmigiano-reggiano cheese