Pasta with Braised Pork Ragu {plus a $240 Le Creuset Braiser Giveaway!}
A sophisticated and elegant yet surprisingly easy recipe for Pasta with Braised Pork Ragu that will impress your family and friends at your next dinner party.
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Cooking tools:
- Dutch oven
- Braiser
- Skillet
- Heavy-bottom pot
- Paper towel
- Chef's knife
- Cutting board
- Grater
- Garlic press
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Fork
- Mixing bowl
- Colander
- Pot
- Stove
- Oven
- Kitchen scale
- Spoon
- Ladle
Ingredients
- 3 tablespoons olive oil
- 3 pounds boneless pork shoulder (or 4-6 pound bone-in pork shoulder)
- 2 large red onions, finely chopped
- 2 large carrots, grated
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 dried bay leaves
- Pinch of crush red pepper flakes
- 1 cup red wine
- 1 (28 ounce) can diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 cup water
- Kosher salt
- Freshly ground black pepper
- 1 cup fresh basil, roughly chopped
- Rigatoni, Pappardelle, or pasta of choice
- Parmigiano Reggiano, for garnish
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