SICILIAN RAGU

SICILIAN RAGU image

Categories Pork

Yield 8-12 servings

Number Of Ingredients 9

1 Tbsp olive oil
2# boneless pork loin (not tenderloin) cut into about 3 chuncks
3 garlic cloves minced
1 large yellow onion finely chopped (about 2 cups)
1 cup dry red wine
3 cups strained tomatoes or tomato puree
3 bay leaves
1/2# sweet Italian pork sausage (3 links)
2 pounds pasta

Steps:

Heat oil in Dutch oven medium-high heat until simmering Season the pork generously on both sides with salt & pepper. Sear on both sides until brown, 3-4 minutes per side. Transfer to a plate. Reduce the heat to medium-low and add the garlic & onion. Cook, stirring frequently until soft and translucent, 7-8 minutes. Return the pork to the pot and increase the heat to medium high and add the wine. Let it bubble for a minute or two and add the tomatoes and bay leaves. Bring to a boil and reduce the heat to medium low to maintain a gentle simmer. Remove the sausage from their casing and break apart into the pot in small chuncks. Cover the pot and keep at a gentle simmer for two to three hours, turning the pork every 30 minutes. When the pork appears to be done, remove it to a cutting board or large plate to cool enough to handle. By hand, pull it into shreds. If making the same day, just put it back in the sauce and reheat at serving time. (It needs time for the shredded meat to absorb the sauce) Serve as described above.