Pork Ragu over Pasta

Pork Ragu over Pasta

A great way to use leftover pork, this tomato based sauce is rich with pork flavor.

Serves 4

• 2 T olive oil

• 1 c onion, chopped

• 1⁄2 c carrots, chopped

• 1⁄2 c celery, chopped

• 2 garlic cloves, minced

• 2 T tomato paste

• 1-2 lbs roasted pork shoulder meat

• 1⁄2 dry red wine

• 1 28-oz can chopped tomatoes

• 1⁄2 c chicken broth

• 1⁄2 t red pepper flakes

• 1 T thyme, minced

• Kosher salt and black pepper

• 1 lb angel hair or other pasta

• 1⁄4 Parmesan cheese, grated, for serving

Add olive oil to a large Dutch oven or saucepan and heat over a moderate flame. When oil is hot add onions and saute until softened, 5 minutes. Add in carrots and celery and cook another 5 minutes. Stir in garlic and saute until it is fragrant. Add in the tomato paste and stir.

Add pork shoulder meat, red wine, and tomatoes and bring to a boil. Reduce heat to simmer, add the broth, pepper flakes and thyme and cook until the sauce is thickened, about 8 minutes. Taste and add salt and pepper as needed.

Cook angel hair according to package directions. Remove from the cooking water and transfer pasta to serving bowl.

Ladle the pork ragu on top of the cooked pasta, garnish with Parmesan cheese and serve.