Takes more then 2 hours to slow cook the Pork Shoulder, but well woth the wait for a super tender meat ragu and delicious mix of tomato, red wine and sweet vegetables
Pre-Dinner Cocktail: Amaretto Sour with Prosecco
Salad: Asparagus and Zucchini Crudi
Entree: Pappardelle with Meat Ragu
Dessert: Amaretti Torta
Serves 2 - large portions
3/4 lb pork shoulder (ask your butcher to cut into 1-inch cubes...I did this myself)
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1 Tbsp olive oil
1/4 lb pancetta, diced
1 garlic clove, minced
1/2 onion, finely chopped
1 celery stalk, diced
1 carrot, diced
1 bay leaf
1 1/2 tsp fresh rosemary leaves
1/2 cup cremini mushrooms
1 1/2 tsp tomato paste
1 cup red wine
2 cups tomato, seeded and chopped
2 cups chicken or beef broth (I used beef)
1/2lb pappardelle pasta
Freshly grated Parmesan cheese
1/ Sprinkle cubed meat with salt and pepper. Heat oil in a large pot over medium-high heat; add meat. Cook 5 minutes or until browned.
2/ Add pancetta; cook 5 minutes or until golden brown. Reduce heat to medium-low. Add garlic and next 5 ingredients. Cook 5 minutes or until vegetables are tender but not too soft. Stir in mushrooms and tomato paste. Cook 5 minutes, stirring occasionally. Let mixture caramelize on bottom of pot.
4/ Cook pappardelle according to package instructions. Drain.
5/ Serve ragu over pappardelle and top with fresh Parmesan cheese.
If you like this recipe, I also recommend Lamb Shank and Potato Tangine.