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Tender braised pork shoulder simmered in red wine and crushed tomatoes with hearty vegetables tossed with penne pasta.
I love love love braised meat. A long-simmering pot filled with tender shredded meat, sweet buttery vegetables, and a tangy ragu sauce. Sign me up. I was making space in the fridge when I ran out of room for a pork shoulder. I ran through a list of recipes in my head but everything came out to be the same thing either shredded tacos or sandwiches. I figured I try something different. I noticed a pack of penne and my favorite red wine and figured I put them all together. The results were out of this world.
For this recipe, I trimmed down pork shoulder. Cutting around the bone and cubing the pork into generous bite-sized chunks. I seared and braised the pork in my favorite red blend from the witching hour. From there I added in hearty vegetables like carrots, onions, and mushrooms and let it simmer down with chunky crushed tomatoes. Once fork tender I tossed in cooked penne pasta and let it all melt together. This has got to be one of my most decadent pasta dishes yet. Check out my tips and tricks below for the best-braised pork ragu and penne. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST BRAISED PORK RAGU & PENNE
trim the pork: i used bone-in pork shoulder. to save space since the bone can be wide. Trim around the bone and remove the meat. trim any hanging fat as it will make the sauce greasy. cut the pork into large but bite sizes cubes so some of the pork shreds while still having nice chunks.
marinara: treat this sauce like a marinara. any spice you would use in a pasta sauce is more than welcomed here. the more herbs the better. this sauce the next day is fantastic.
parm rind: a parmesan rind is found attached to a parmesan wedge. it’s the firm part that you don’t eat. save and freeze them as you work your way through parmesan to toss into future sauce or soups. the rind always holds a little extra cheese and is slightly nutty and salty so it adds some aged depth to whatever you add it to. toss the whole thing in it should melt to the rind them remove it once ready to serve.
good wine: for this dish i use witching hour red blend I’ve also used their spicy red which makes the best pasta sauces. if you can find this brand i recommend it for this dish if not use another one of your favorites.
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