About
Sunday evening needs to be celebratory! The weekend may be over, the week might be arriving soon, but it's worth enjoying the last moments of pure freedom, isn't it? That's the spirit of Sunday Ragu: a deeply savory and succulent tomato sauce with all the slow-cooked sweetness and richness you love! Infused with sharp parmesan flavor and served over herb-butter pasta, Sunday Ragu is what brings everyone together for one last weekend moment!
Ingredients
- For the ragu:
- 2 tablespoons vegetable oil, divided
- 1 (2 1/2-pound) pork shoulder, boneless, cut into 3-inch chunks
- 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more, to taste
- 2 teaspoons black pepper, divided, plus more, to taste
- 1/2 pound sweet Italian sausage, casings removed
- 1 large Spanish or yellow onion, sliced
- 1 large carrot, peeled and finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup white wine
- 2 teaspoons light brown sugar
- 2 (28-ounce) cans crushed tomatoes
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano leaves, chopped
- 1 (2-inch-wide) piece parmesan cheese rind
- 2 bay leaves
- For the herb-butter pasta:
- 4 tablespoons unsalted butter
- 3 cloves garlic, grated
- 1 tablespoon parsley leaves, chopped
- 1 (16-ounce) package linguine or pappardelle, cooked and warm
- parmesan cheese, to taste, grated or shredded, for topping
Directions
Step 1 -In a large Dutch oven or a heavy-bottomed stockpot over medium-high heat, add 1 tablespoon of the vegetable oil.
Step 2 -In a large bowl, add the pork pieces, 1 tablespoon of the kosher salt, and 1 teaspoon of the black pepper and toss to combine.
Step 3 -In batches, add the seasoned pork pieces to the hot oil and sear them on all sides, about 1 minute per side.
Step 4 -Transfer the seared pork pieces to a plate and repeat until all of the pork pieces are seared. Set the seared pork aside.
Step 5 -Add the remaining oil and the sausage to the Dutch oven and cook, while crumbling, until it is golden-brown, about 4-6 minutes.
Step 6 -Add the onions and the carrots to the sausage and cook, while stirring often, until the onions begin to soften, about 3 minutes.
Step 7 -Add 3 cloves of the minced garlic and cook, while stirring, until fragrant, about 1 minute.
Step 8 -Add 1 teaspoon of the remaining salt and 1 teaspoon of the remaining pepper to the sausage mixture and cook, while stirring, until the vegetables are fully softened, about 2 minutes.
Step 9 -Add the tomato paste, the white wine, the brown sugar, the crushed tomatoes and their juices, the thyme, the oregano, the parmesan cheese rind, and the bay leaves to the sausage mixture and stir to combine. Make sure to scrape the bottom of the pot to loosen the browned bits.
Step 10 -Add the seared pork pieces, the extra salt, and the extra black pepper to the sausage mixture and stir to combine.
Step 11 -Reduce the heat to medium-low and cover the pot.
Step 12 -Simmer the sausage mixture until the pork pieces are tender and falling apart, with the meat reaching an internal temperature of 145 degrees F, and the sauce has thickened slightly, about 3 hours.
Step 13 -Transfer the pork pieces to a cutting board and using two forks, shred the meat.
Step 14 -Transfer the shredded pork back to the sausage mixture and stir to combine.
Step 15 -Remove and discard the parmesan cheese rind.
Step 16 -In a large, nonstick skillet over medium heat, melt the butter.
Step 17 -Add the remaining grated garlic and the parsley to the melted butter and cook, while stirring, until fragrant, about 1 minute.
Step 18 -Transfer the herb-butter mixture from the heat and add the cooked pasta, stirring to combine.
Step 19 -Serve the pork ragu over the garlic-butter pasta and top with the parmesan cheese.
