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Pasta with Pork Zinfandel Ragout
Recipes
Pasta with Pork Zinfandel Ragout
8 servings
3 hours, 40 minutes total (Active 30 minutes)

Ingredients

  • 1 large onion, coarsely chopped
  • 2 medium carrots, chopped
  • 1 stalk celery, chopped
  • 8 cloves garlic, finely chopped
  • 2 tablespoons fresh thyme leaves
  • ¼ cup Italian parsley, chopped finely
  • zest of 1 lemon
  • 2 (28-oz) cans whole tomatoes in juice, chopped
  • 2 lb boneless pork shoulder, trimmed
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup Zinfandel wine
  • 3 bay leaves
  • 2 teaspoons dried oregano
  • 2 (9-oz) refrigerated fettuccine pasta

Prep

    • Preheat oven to 325°F. Chop onions (1 cup), carrots, and celery (½ cup each). Chop garlic.
    • Remove leaves from thyme sprigs. Chop parsley; grate/zest lemon (2 teaspoons). Chop tomatoes reserving juice.
    • Trim pork of excess fat; pat dry and season with salt and pepper.

Steps

    1. Preheat large oven-safe Dutch oven on medium-high 2-3 minutes. Place oil in pan and add pork; brown on all sides.
    2. Add onion, carrots, celery and 3 teaspoons garlic to pan; cook 5–6 minutes or until vegetables begin to brown, stirring occasionally. Add tomatoes with juice, Zinfandel, bay leaves, thyme and oregano; bring to a simmer. Cover loosely; bake 2 ½–3 hours or until pork is very tender, stirring halfway.
    3. Bring water to boil for pasta. Transfer pork to a bowl. Let stand 10 minutes to cool; coarsely shred with two forks.
    4. Skim excess fat from Dutch oven and discard bay leaves. Place on medium-high; cook and stir 8–10 minutes or until sauce reduces by one-half; stir in shredded pork. Reduce heat to low; cover and keep warm.
    5. Cut pasta in half; cook pasta following package instructions. Transfer pasta to serving dish.
    6. Combine parsley, lemon zest and 1 teaspoon garlic. Spoon ragout over noodles and top with parsley mixture. Serve.