Pork Ragu over Pasta with Arugula
One of my favorite quotes from the cookbook Bread and Wine is: ‘life at the table is life at its best.’ When I think about my life; the friends and family and community I’m part of, so much of it revolves around the table. And really, the table, décor, the set-up and how clean the house is doesn’t matter. It’s in the sitting down together pausing the busy and chaotic day to recharge, connect, eat, and hopefully laugh a little.
I think it goes without saying I love to cook. I find immense pleasure in the rhythm of mixing and chopping. I love the creativity of it as well as the physicality of working with my hands. But when I get down to the heart of why I cook, it’s to bring people together. I love the chatter at the table and the inevitable silence when chewing starts. The tangible gift to the people at my table is the meal but my hope is it feeds so much more than just their bellies.
I’ve been gathering people to the table for as long as I can remember. When I was a kid I insisted on baking cookies for friends. In college, I made pots of spaghetti for roommates and a Thanksgiving turkey for 20 friends in the very small cramped rental house I lived in. Any excuse to cook and eat with the people I love are my favorite memories.
We can all relate to the busyness and chaos of daily life. Entertaining can feel stressful and overwhelming. Maybe cooking isn’t your thing. And I’m here nodding in agreement to all of it. It is all those things.
But I think we should keep trying. And I think what helps is to have a few ‘go-to’ recipes in your back pocket. Pork Ragu is one of those timeless, eat any time of year, incredibly forgiving recipes you can go back to over and over again. I’ve adapted this recipe from a cookbook called Dinner: A Love Story and I don’t think there could be a more appropriate sentiment.
Pork is cooked in the oven (or crockpot) for hours in wine and herbs until it literally falls apart making a savory flavorful sauce. Ladled over pasta and topped with peppery arugula and a sprinkle of salty parmesan cheese. This dish is delicious enough for a fancy dinner party and easy enough to throw together on a Tuesday morning before work and eat quickly between soccer and piano practices. With cooler temperatures on the horizon this weekend, this is the perfect fall recipe for a cozy night at home.
Pork Ragu with Pasta and Arugula
1 boneless pork shoulder OR pork butt (about 2 ½ to 3 pounds)
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
3 cloves garlic, chopped
1 28-ounce can diced tomatoes
1 cup red wine, plus more as needed
1 ½ teaspoons dried thyme
1 ½ teaspoons dried oregano
1 bay leaf
1 ½ teaspoons fennel seeds
2 tablespoons hot sauce (this is completely optional, adds a smokiness to the dish)
Kosher salt and ground black pepper
1 pound pasta
6 ounces arugula
Preheat the oven to 325 degrees.
Add oil and butter to a large oven-safe pot and heat over medium heat until the butter melts. Pat the pork dry with paper towels and liberally salt and pepper both sides. Add the roast to the pot, browning on all sides, turning occasionally so the meat is seared evenly, 5-8 minutes.
Add the onion and garlic to the pot, stirring for one minute. Add the tomatoes, wine, hot sauce, thyme, oregano, fennel seeds and bay leaf and stir until the mixture begins to boil. Cover and put the pot in the oven. Every hour or so, remove the lid and turn the pork over in the liquids. No matter what size pork you use, make sure the liquid covers at least a third of the meat. Add more wine if needed.
The meat is done when it starts falling apart usually around four hours. If you pierce the meat with a fork and it starts to fall apart, remove the pot from the oven. Remove the pork to a cutting board and shred with two forks. Stir the shredded meat back into the pot.
Cook pasta according to package instructions. Drain the pasta when the noodles are still a little bit firm. The sauce will finish softening the pasta without the noodles becoming overcooked and too soft.
To serve, ladle pasta onto a plate. Top with pork ragu sauce. Place a small handful of arugula on each plate and sprinkle with parmesan cheese. The arugula will slightly wilt from the heat of the sauce adding a wonderful fresh flavor to the dish. Serves 8.
*To make this dish in a crockpot, sear the pork in a pan on the stove over medium heat. Once the meat is seared, add all ingredients and the pork to the crockpot. Cook on low for 8 hours. Shred the meat and return to the crockpot. Turn the heat off. Serve immediately.