Bit of a no brainer this one.
Some weekends call for a ragu. A slow roasted pork shoulder ragu.
Where of course, the longer you cook it, the better it is.
And there you have the Rosenstrach’s pork shoulder ragu: one I found online and one that nailed the note the moment we served it.
It is simply an excellent, down-the-line, rich, warm, wholesome, screw-you ragu. With a glass of red and a green salad at the side… this is as good as things get.
Cook it the night before and serve at a dinner party the next day.
Cook it the night before and serve it on the couch on Sunday.
Cook it whenever you want and eat it whenever you want.
However you do it, this is a winter win.
1 ½kg boneless pork shoulder
1 small onion, chopped
1 garlic clove, minced
Salt and freshly cracked pepper
2 tbsp olive oil
2 cans tomatoes (800gm)
1 cup red wine
5 sprigs fresh oregano
Small handful of fennel seeds
1 tbsp hot sauce
Freshly grated parmesan cheese
Roughly chopped flat leaf parsley
- Heat the oven to 180c. Liberally season the pork with salt and pepper.
- Add the olive oil and butter to a large, heavy saucepan over medium heat until the butter melts. Add the pork and brown on all sides: around 10 minutes.
- Add the onion and garlic and saute for 1 minute. Add the tomatoes, wine, thyme, oregano, fennel and hot sauce and bring to the boil. Cover and put in the oven.
- Braise for 4 hours, turning every hour or so and adding more liquid (water and wine) as is needed. When the meat is literally falling apart, remove, break apart and return to the pan. Cook until thickened and back the seasoning.
- Serve on the pappardelle with plenty of parmesan and parsley on top. And plenty of red wine at the side.