Sicilian Ragu

Name: Sicilian Ragu
Ingredients: 1 Tbsp olive oil; 2# boneless pork loin (not tenderloin) cut into about 3 chuncks; 3 garlic cloves minced; 1 large yellow onion finely chopped (about 2 cups); 1 cup dry red wine; 3 cups strained tomatoes or tomato puree; 3 bay leaves; 1/2# sweet Italian pork sausage (3 links); 2 pounds pasta

9 ingredients

9 steps

Ingredients

1 Tbsp olive oil
2# boneless pork loin (not tenderloin) cut into about 3 chuncks
3 garlic cloves minced
1 large yellow onion finely chopped (about 2 cups)
1 cup dry red wine
3 cups strained tomatoes or tomato puree
3 bay leaves
1/2# sweet Italian pork sausage (3 links)
2 pounds pasta

Directions

1

Heat oil in Dutch oven medium-high heat until simmering
2

Season the pork generously on both sides with salt & pepper. Sear on both sides until brown, 3-4 minutes per side. Transfer to a plate.
3

Reduce the heat to medium-low and add the garlic & onion. Cook, stirring frequently until soft and translucent, 7-8 minutes.
4

Return the pork to the pot and increase the heat to medium high and add the wine. Let it bubble for a minute or two and add the tomatoes and bay leaves. Bring to a boil and reduce the heat to medium low to maintain a gentle simmer.
5

Remove the sausage from their casing and break apart into the pot in small chuncks.
6

Cover the pot and keep at a gentle simmer for two to three hours, turning the pork every 30 minutes.
7

When the pork appears to be done, remove it to a cutting board or large plate to cool enough to handle. By hand, pull it into shreds.
8

If making the same day, just put it back in the sauce and reheat at serving time. (It needs time for the shredded meat to absorb the sauce)
9

Serve as described above.