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Pasta with Pork Zinfandel Ragout

Pasta with Pork Zinfandel Ragout
Servings:
8
Total Time:
3 hours, 40 minutes
Active Time:
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
1/4 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 (1/2 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 1/2–3 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.

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Nutritional Information

CALORIES (per 1/8 recipe) 450kcal; FAT 18g; SAT FAT 6g; TRANS FAT 0g; CHOL 110mg; SODIUM 490mg; CARB 45g; FIBER 5g; SUGARS 6g; PROTEIN 27g; VIT A 45%; VIT C 50%; CALC 10%; IRON 25%

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