Braised pork ragu

Anna came home a few weeks ago with Random House cookbook full of recipes contributed by employees. I think it's actually going to become one of our most-used recipe sources -- cooking as it really is at home, rather than as cookbooks often pretend it to be. This one has immediately entered the regular rotation.


2 1/2 lb. boneless pork shoulder roast (or more if bone-in)

1 onion, chopped

1 clove garlic, chopped

2 tbsp olive oil

1 tbsp butter

1 large can of whole tomatoes

1 cup red wine

1 tsp each of thyme, oregano, and red chili flakes

1 tbsp fennel seeds

How To

Preheat the oven to 325.

Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. When the bubbles from the butter subside, brown the pork shoulder on all sides, 10-15 minutes. Add the onions and garlic and saute for a minute. Add the tomatoes, spices, and wine and bring to a boil, then cover and put in the oven for 3-4 hours, turning roughly every hour.

Once the pork is falling apart, remove it from the oven and shred the pork with a fork. Return the meat to the pot, stir it all together, and serve it over pasta.