Wednesday, November 30, 2011

Pulled pork with pasta

Pasta Ragout
Long simmering of dishes is part of my winter cooking entertainments.
House full of nice smells, warm and cosy - this is something which mitigates my winter feelings. It is a good idea to have a pot full of pasta sauce on the stove.
This is a simple recipe, but it requires rather a long preparation time, so it is good for a weekend dinner. The long simmering of the meat makes it tender and juicy and easy to shred and the preliminary roasting gives the caramel flavour. The ingredients are quite similar to those ones used in Bolognese sauce, but it tastes different, more home-made and tasty. We enjoyed it much.

  • 1000 g pork shoulder
  • 3 medium carrots, small diced
  • 2 medium onions, small diced
  • 3 celery sticks, small diced
  • 3 garlic cloves
  • 2 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 1/2 cup of red wine
  • 2 bottles of canned tomatoes (600g each)
  • salt and pepper to taste
  • 1 box pasta of your choice
Pasta Ragout
Pulled Pork
Season meat with salt and pepper and brown it in a preheated skillet with the butter and the olive oil. The heat should be medium and the time for roasting should be at least 10 minutes to allow it to brown evenly from all sides. One minute before taking the meat out of the skillet, put the peeled galic cloves and stir. Remove the meat and the roasted garlic cloves from the skillet and transfer to a plate. Simmer the chopped vegetables in the fat rendered from the meat for 15-20 minutes on low heat under a lid, add the minced garlic for a minute and add the red wine. Remove the lid and let the wine reduce. Add the tomatoes and the meat and simmer under a lid for about 4 hours.
Boil pasta according to the instructions and divide it in the serving plates. Pour some sauce above. Shred the meat in small pieces and put on top of the sauce in each plate.
Sprinkle some parmezan and season with freshly ground black pepper.

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