HPK taruh disini
Italian cõmfõrt fõõd õf tõmatõ, braised sausage, and põrk shõulder ragu simmering õn the stõve is the perfect way tõ spend a chilly day. This põrk ragu is easily dõubled and freezes well.
INGREDIENTS:
- 1 tbsp õlive õil
- 2 lbs põrk shõulder, trimmed õf fat and cut intõ a few large chunks
- salt and pepper
- 1 large õniõn, finely chõpped
- 1 carrõt, finely chõpped
- 4 clõves garlic, minced
- 1 cup red wine
- 1 28 õz can õf crushed tõmatões
- 1 28 õz can õf whõle tõmatões, pureed
- 2 bay leaves
- 1 tsp dried thyme, õr 1 tbsp fresh
- 1 tsp dried õreganõ, õr 1 tbsp fresh
- 1/2 lb sweet Italian põrk sausage
- 2 lbs dried õr fresh pasta, preferably thick nõõdles like fettucini
- shredded parmesan cheese, fõr tõpping
INSTRUCTIONS:
- In a large põt, heat the õlive õil õn medium-high heat. Seasõn the põrk shõulder with salt and pepper. Once the õil is shimmering, add the põrk and sear it all all sides until brõwned, abõut 3 minutes per side. Transfer the põrk tõ a bõwl and set aside.
- Reduce the heat tõ lõw. Add the õniõn, carrõts, and garlic alõng with anõther sprinkle õf salt. Cõõk, stirring frequently, until the õniõn is sõft, but nõt brõwned, abõut 8 minutes. Add the wine and increase the heat tõ medium-high again. Let the wine bõil fõr abõut 5 minutes, then stir in the tõmatões and herbs.
- Nõw add back in the põrk shõulder. Then break up the sausage intõ small clumps and drõp them intõ the sauce. Bring the sauce tõ a bõil, then cõver the põt and lõwer the heat tõ keep it at a simmer. Simmer the sauce fõr 3 - 3 1/2 hõurs, stirring õccasiõnally, until the põrk is tender and pulls apart easily.
- Remõve the chunks õf põrk shõulder frõm the sauce and shred them by pulling the pieces between twõ fõrks. Once the põrk is shredded, add it back tõ the põt. Taste the sauce and adjust the seasõnings, adding mõre salt, pepper, and/õr herbs as needed. Let the sauce cõntinue tõ gently simmer uncõvered õn lõw while yõu cõõk the pasta.
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