SLOW-ROASTED PORK & VEAL RAGU WITH PAPPARDELLE NOODLES

SLOW-ROASTED PORK & VEAL RAGU WITH PAPPARDELLE NOODLES image

Yield 4 servings

Number Of Ingredients 16

2 medium yellow onions
1.5 lb pork shoulder, trimmed and cut into 1" cubes
1/2 lb ground veal
5 cloves garlic, finely minced
2 tsp red pepper flakes
2 bay leaves
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp dried sage
1 2" cinnamon stick
3 whole cloves
3 sun dried tomatoes, cut into small pieces
1 1/2 tsp salt
fresh ground pepper to taste
1 large 28-oz can crushed tomatoes with juice
2-3 cups good red wine (such as a zinfandel, syrah, merlot or cabernet)

Steps:

in a large dutch oven, heat some olive oil over medium high heat until hot. Add the onions and saute until translucent, about 5-6 minutes. Pushing the onions to the sides of the pan, put the pork pieces in a single layer in the center, and brown on all sides. Moving the browned pieces to the sides, continue with remaining pork until all is browned. Do the same with the ground veal, breaking up into small pieces as it browns. Mix all together, then add garlic, red pepper flakes, bay leaves, oregano, basil, sage, cinnamon stick, cloves, sun dried tomatoes and salt & pepper. Mix well and allow to cook until spices become fragrant, about 2-3 minutes. Add tomatoes with their juice, and a cup of the red wine. Mix well, and cover with the lid slightly ajar. Reduce heat to low and simmer for at least two hours, adding more wine as needed to keep the mixture moist (consistency should be quite thick like a chili or stew). You may use the entire bottle if you cook the mixture for 4 hours or more. Cook 1 lb pappardelle noodles as directed on the package, and serve ragu over the noodles.