Rustic Pork Ragu

I don't exactly know what makes this recipe rustic, but that is the name that came with it. the recipe comes from real simple magazine. i made this in the crockpot which made it even more simple. i used a 28-ounce can of crushed tomatoes which was the only size i could find. i also made up an envelope of pork gravy mix according to the package directions and added it to the crockpot with the tomatoes. This cut the tomatoey-ness of the ragu perfectly imho. i couldn't find pappardelle pasta so used farfalle noodles which worked very well. this is a delicous, yet easy to prepare meal that is full of meat and perfect for a winter meal.

Steps

Heat the olive oil in a dutch oven over medium-high heat.

Season the pork with the salt and pepper and sear on all sides until golden brown , 3-4 minutes per side.

Remove pork.

Set aside.

Add the onon , rosemary , and garlic and cook , stirring , until fragrant , about 2 minutes.

Add the tomatoes and their juices and stir with a wooden spoon , scraping any bits of pork stuck to the bottom of the pan.

Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart , 2-1 / 2 to 3 hours.

Remove the pork and , when it is cool enough to handle , shred it into bite-size pieces.

Add the shredded pork back to the stockpot.

Simmer until hot.

To serve: serve over the hot cooked pasta and sprinkle the romano over the top.

Make up the sauce as directed in step 2 and pour over the meat in the crockpot.

Turn the meat to make sure it is covered with the sauce.

Cover and cook on low heat for 7-8 hours.

Ingredients

olive oil, boneless pork shoulder, kosher salt, fresh ground black pepper, onion, fresh rosemary, garlic cloves, tomatoes, pappardelle pasta, romano cheese