< GO BACK
Pork Ragu with Paccheri Pasta
What you’ll need
1 Prairie Fresh® boneless pork picnic roast (2-3 pounds)
2 28-ounce cans tomato puree
84 ounces water (equivalent of three tomato puree cans)
1 medium yellow onion, chopped
1 tablespoon garlic, minced
1 tablespoon cumin
1 tablespoon, or to taste salt
1 tablespoon, or to taste black pepper
1/8 cup parsley, chopped
1/4 cup basil, chopped
4 leaves basil, fresh, chiffonade
sugar, to taste
10 tablespoons butter, unsalted
32 ounces paccheri pasta
1/2 to 1 cup olive oil
Parmesan cheese, shaved
How to prepare
- Cut picnic roast into 8 equal pieces. Season liberally with salt and pepper.
- Heat saute pan to medium-high heat. Once hot, add 1/4 cup olive oil and add pork pieces. Turn pork every minute. After 2 minutes, add 2 tablespoons butter. Turn pork every minute until golden brown on all sides and internal temperature is 160 F. Remove pork and set aside.
- To make ragu, cover bottom of large stock pot with olive oil. Add chopped onion and minced garlic. Cook over medium heat until onion is almost clear, but not burnt on edges. Remove from heat.
- Add tomato puree. Use an empty puree can to add 3 cans of water.
- Add the following ingredients in this order: cumin, chopped parsley, chopped basil, salt and pepper. Stir and taste mixture. Add sugar, starting with 2 tablespoons. Stir, taste and add more sugar if needed.
- Add cooked pork pieces to sauce.
- Bring sauce to a rolling boil, stirring frequently for 10-12 minutes. Reduce heat, partially cover pot and let sauce simmer for 1-1.5 hours or until pork is fork tender. Once tender, remove pork and place in a bowl. Shred into thick chunks and return to sauce.
- In another large pot, combine 2-3 quarts of water, a pinch of salt and 2 tablespoons of olive oil and bring to a boil. Add and stir pasta. Cook pasta until soft and tender. Drain pasta and return to pot and add 8 tablespoons of butter. Mix until butter is melted.
- To serve, cover pasta heavily with pork ragu. Top with shaved Parmesan cheese and fresh chiffonade basil.
SOURCE: Pitmaster Joe Pearce