Ingredients:

Braised Pork Ragù:

1/3 cup extra virgin olive oil
1 Kg of pork butt pieces(or shoulder) bone in
1 tsp sea salt
1 med onion (diced)
2 cloves garlic
1/4 cup red wine
750ml Pureed Tomatoes

Penne:

2tbs Sea Salt
450 g Penne
1/4 cup Grated Parmiggiano Reggiano

Preparation:

  • In a large sauce pot, heat extra virgin olive.  Once the oil is heated (about 1-1.5 min) add pieces of pork.  Do not crowd the pot as it will lower the pot temperature and cause the pork to boil.
  • Allow the pork to brown but not fully cook(on both sides), and remove from the pot.
  • Add onions and garlic to the pot and a pinch of salt to season. Add wine and deglaze the pot picking up all the brown bits at the bottom.  Allow the alcohol from the wine to evaporate and the onions to become translucent
  • Add the pureed tomatoes and stir.  Add the cooked pork back to the pot with the sauce and bring to a boil.  Once the sauce comes to boil, reduce to medium heat, add lid and allow to simmer for about 30-45 min stirring frequently
  • After allowing to simmer, lower the heat to low.
  • Put a pot filled with water on high heat and bring to a boil.  Once the water is boiling, add 2 tbsp of salt and add penne.  Cook according to package.  Remove the penne from heat about 2 min before recommended cooking time, strain and reserve some of the penne water.
  • Remove the pieces of pork from the sauce and add penne to the sauce.  Turn the heat to medium and allow penne to cook with the sauce, making the sauce “stick”, around 2-2.5 min.  Just before removing from heat, stir in a 1/4 cup of grated parmiggiano reggiano cheese and serve.

Buon Appetito!