from www.dinneralovestory.com
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves at least 8
2 to 2 1/2-pound boneless pork shoulder roast, fat removed
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
one 28-ounce can peeled whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
small handful of fennel seeds (about 1/2 teaspoon)
1 tablespoon hot sauce
pappardelle
freshly grated Parmesean
Preheat oven to 325 degrees.
Liberally salt and pepper the pork roast. Add olive oil and butter to a large Dutch oven and heat over medium-high until butter melts but does not bum. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all. Add tomatoes, wine, thyme, oregano, fennel seeds and hot sauce and bring to a boil. Cover and put in oven.
Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. The liquid should only come to about 1/3 of the way up the pork, but it is more important to make sure the liquid doesn't dry out. Meat is done when it is practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to pot and stir.
Cook 1 to 2 pounds pappardelle according to package directions and size of group. When ready, put pasta into individual bowls and top with ragu and lots of Parmesan cheese.
If you are cooking for more than eight normal-sized people, increase the meat to 3 pounds, add a few more tomatoes and another 1/2 cup of red wine. It's nearly impossible to get this recipe wrong, so don't get too hung up on the exactness of measurements. Wonderful left over too.
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