Instant Dinner Party

January 24th, 2011 · 80 Comments · Dinner, Entertaining, Favorites, Pasta, Pork and Beef, Posts by Andy

Spoiler alert: If you come over to our house for dinner any time between now and the first day of spring, there’s about a 90% chance we’re going to cook this for you. The pork shoulder ragu you see above is our new obsession. It’s the ideal dish for Sunday dinner, or even better, an informal winter dinner party: It’s warm, it’s hearty, it smells insanely good, it goes well with red wine, and my God, is it tasty. But none of those are the main reason we’re so obsessed with this right now — no, the best part of this one is that, once the guests arrive, your work is already done. All the prep — what little of it there was — is four hours ago, a distant memory. Which is increasingly the way we like it. It seems like the older we get, and the more cooking we do, the simpler we want our entertaining to be. For sure, there was a day when we would have spent the afternoon, Martha-style, frantically scooping out little cucumber cups with a mellon-baller and filling them with creme fraiche and topping them with smoked salmon and dainty sprigs of dill, when we would have been stirring (and stirring) risotto and mandolining three different kinds of potatoes and being distracted, instead of hanging out with our guests. But then kids happened, and our tastes changed, and those days are gone. These days, I love nothing more than a one-pot meal — I am a braising machine! — and this really basic pork ragu over pasta is where our heads are at right now. It’s an instant party: you just take it out of the oven, shred the pork, boil some pasta, and you’re done. If the kids don’t like pork, they can eat the pasta; if they do like pork, then I love them, and there’s still plenty for everybody. Though I should add that, as good as this is on a cold winter night, it’s even better for lunch the next day. If it weren’t for a little thing known as coronary heart disease, I would eat this every day for the rest of my life. –Andy

Pork Shoulder Ragu
Because this is pork, it goes well with a salad that has a little sweetness to help cut the porkiness. (That’s Jenny’s word.) Greens with pear, blue cheese, and pine nuts? Greens with pistachios and pomegranates? Either would be good with our standard vinaigrette

Also, this serves about six normal-size people. If you are cooking for more than that, cook another pound of pasta, up the meat to 3 pounds, and add few more tomatoes, and another 1/2 cup of red wine. Like the other braised pork recipe we ran recently, it’s nearly impossible to get wrong, so don’t get too hung up on the exactness of measurements. But if you use 3 pounds of pork and keep the liquid at a third of the way up the meat, that will be enough to feed four parents and four kids. With leftovers.

2 to 2 1/2-pound boneless pork shoulder roast
1 small onion, chopped
1 garlic clove, minced
salt and pepper
2 tablespoons olive oil
1 small pat butter
1 large can whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
Small handful of fennel seeds
1 tablespoon hot sauce, for smokiness (I used Trader Joe’s Hot Chili Sauce)
Freshly grated Parmesean

Preheat oven to 325°F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8-10 minutes in all.

Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s 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 pasta according to package directions. When it’s is ready, put into individual bowls and top with ragu and lots of Parm.

Jenny will have me remind you that there are many more recipes where this one came from in Dinner: A Love Story.

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80 responses so far ↓

  • 1 Nancy // Jan 24, 2011 at 10:09 am

    This looks like a perfect recipe for the crock pot!

  • 2 Sweet Tim // Jan 24, 2011 at 10:14 am

    Hi, great site for foodies you have here! This recipe featured here reminds me of the Chinese stirfry pork with noodle. Never quite got to try it with pasta though. Perhaps now I should :)

    Thanks for the share!

  • 3 Trish O // Jan 24, 2011 at 11:34 am

    You got me on Goes Well With Red Wine! Making this tonight. Off to get red wine.

  • 4 Trish O // Jan 24, 2011 at 11:38 am

    One question, if I skip the hot sauce do you think it would have enough flavor?

  • 5 Tara // Jan 24, 2011 at 11:43 am

    Sounds fabulous! And I had the same thought as Nancy above. It does sound like a great slow-cooker recipe. Any other readers have a clever conversion for how to shift this from the stove top to the crock pot? Would love to get this started on a Saturday morning and then when we get home from basketball, fencing, dance and a birthday party we could have a quick meal all but ready. I have a great fondness for obedient appliances that can work without supervision. But on the stovetop or in the crock pot, I’m trying this soon. Thanks!

  • 6 Taylor // Jan 24, 2011 at 1:07 pm

    This looks great! @Nancy and Tara: We often make pulled pork in the crock pot, using pork shoulder like this recipe does. It tends to take 6-8 hours on low. Thanks, Jenny & Andy!

  • 7 Mendy // Jan 24, 2011 at 1:07 pm

    I’ve been on the hunt for the perfect super bowl meal and this is it! Go Steelers!

  • 8 Taylor // Jan 24, 2011 at 1:13 pm

    Thanks for another great recipe, Jenny & Andy! @Nancy and Tara: We make pulled pork in the crockpot, using 3-4 lb pork shoulder, and it takes 6-8 hours on low. I would think this would be similar. Maybe be close to watch it the first time so you get the timing down, but it is virtually impossible to screw up. Good luck!

  • 9 Nancy // Jan 24, 2011 at 1:47 pm

    Trish O–instead of hot sauce, you might add a drop or two of liquid smoke.

  • 10 Alyssa // Jan 24, 2011 at 2:46 pm

    I am totally with you on loving simple “make ahead” meals for guests. I used to feel this need to impress guests with my cooking prowess, but I would end up totally stressed out, sweating, swearing, and depleted by the time the food was on the table. I love making something simple (but delicious) that will allow me to enjoy some wine with my guests and relax instead of distractedly chitchatting while I saute and chop. I will definitely try this out next time someone comes over!

  • 11 Trish O // Jan 24, 2011 at 3:40 pm

    Thanks Nancy. That is a great idea.

  • 12 Amy // Jan 24, 2011 at 9:26 pm

    Yum! I’m starting to think about which family we’ll now invite over Saturday night! Which means we’ll have yummy leftovers for Sunday lunch — hmmm, maybe pork tacos!

  • 13 Andrea // Jan 25, 2011 at 5:56 pm

    I would much rather crock pot then leave the oven on for a few hrs… how long do you think it would take in the crock 3 hrs on high? 6 on low? something in the middle?

    I did your other braised pork (the pomegranate one) in the crock last week for 4 hrs on low and it was a little dry for me (so now I am asking your opinion instead of me guessing)… REGARDLESS the sauce was amazing!! Thank you!!

  • 14 Jenny // Jan 25, 2011 at 6:42 pm

    Andrea – I’m such a novice in the world of slow-cookers. (I do not own one.) So I leave it to my readers to respond to this. As always, though, if you are doing it in a dutch oven, the liquid level should be monitored carefully so it is always about a third of the way up the pork. Let me know how it turns out!

  • 15 Gretchen // Jan 28, 2011 at 3:45 pm

    This sounds so good! Is there a leaner cut of pork that could be used instead of the pork shoulder? Thanks!

  • 16 Jess // Jan 30, 2011 at 10:09 am

    omg, this was delicious. Thanks, Jenny and Andy, for a great recipe. i can’t wait for people to come over so i can try it again.

  • 17 jodi // Jan 30, 2011 at 3:33 pm

    Do the fennel seeds go in with the herbs, wine, etc? Am I losing my mind?

  • 18 Clare // Jan 30, 2011 at 7:30 pm

    Cooked this tonight – my husband said it was the best thing I’d cooked in a year!!
    And the kids really did love it.

  • 19 jodi // Jan 30, 2011 at 7:57 pm

    Forget my question about the fennel seeds (I ended up putting them in with the rest of the stuff). This dish was amazing. Haven’t done the dishes yet — needed to write to you and thank you! A great cozy winter meal on a Sunday night. It’s a keeper!

  • 20 andy // Jan 30, 2011 at 8:14 pm

    Love it! Rock on, readers of DALS!

  • 21 buzzkehl // Jan 30, 2011 at 10:02 pm

    this was delish! Love the way the whole house smelled from the very beginning of cooking time. Thanks for this simple, flavorful dish.

  • 22 Trese // Jan 31, 2011 at 10:30 am

    Made this on Sunday, when we had friends come over for the Duke game. Duke lost, but I won with this dinner. Hubs was a skeptic, but he ended up loving it. The meat was SUPER tender. Everyone liked it, except my 13 year old son, who said it was “so-so,” which actually means, “it was great, make it again.” :)

  • 23 Paula // Feb 1, 2011 at 8:18 pm

    Intended to make this on Sunday but made it today on Snowday instead. We LOVED it. And husband Jaked it up around 3 today, deciding cocktail hour on a snow day should be the same as when visiting the tropics. Gotta love midafternoon Manhattans.

  • 24 Matt // Feb 1, 2011 at 8:55 pm

    Just to followup on cooking this in the crock pot, I tried this today and it was yummy! I braised the pork in a skillet, deglazed with the wine and threw everything in the crock pot. I set it for 9 hours on low because that’s when dinner was, but I am sure 4 or so would be fine. Made for a wonderful, easy mid-week meal to fix in the morning and come home to after a long day at work!

  • 25 molly // Feb 2, 2011 at 10:41 am

    we made this last night — correction, my husband made it with some email and phone call direction from me. very yummy meal for a cold night. ours was overly juicy, though. I think our pork was super fatty and rendered down a lot, which made the sauce very greasy. next time I’ll have him trim the meat more I guess! any other ideas to thicken it up?

  • 26 Anne // Feb 2, 2011 at 4:47 pm

    I made this last Sunday and it was great! The smell was amazing; the fennel added so much flavor. I used the left overs as a base for taco soup during the week which turned out great as well.

  • 27 heidi // Feb 6, 2011 at 1:45 pm

    making it for the Super Bowl as I type…..

  • 28 Stevi // Feb 7, 2011 at 7:54 pm

    This was fabulous. Super bowl dinner party. I served with sauteed spinach. The kids loved it, too!! The taste is much more complex than the ease of preparation. Thanks so much!!!!!

  • 29 Emily // Feb 9, 2011 at 1:53 pm

    I made this last night for my mom and we loved it! First recipe from your site – boy, you guys passed the test with flying colors! I totally forgot to put in the fennel but it turned out great anyways. I’m a fairly inexperienced cook, with especially little experience in cooking meat, so this was a huge confidence booster for me. I’ll be making it again and again! Thanks!

  • 30 Chris // Feb 11, 2011 at 7:55 am

    Never cooked pork shoulder before and am a braising novice. Do you take the skin off the pork before browning? Thanks! Can’t wait to try!

  • 31 Nicolette // Feb 14, 2011 at 1:19 pm

    Made this as a special Valentine’s dinner for my boyfriend. His socks were knocked off. So much so I think you needed a telescope to see them. Amazing recipe! Pork came out like BUTTAH. And it was easy to make!

  • 32 Catherine // Feb 16, 2011 at 10:58 pm

    This was FANTASTIC, and a beautiful use of my Le Creuset. The pappardelle is key – don’t even think of substituting it.

    LOVE <3 <3 <3

  • 33 Courtney // Mar 6, 2011 at 8:04 am

    This was AMAZING! What a wonderful recipe – it feeds a lot, is cost effective, and tastes out of this world. Thanks for this great idea. I’ve been passing it onto friends!

  • 34 Recipe of the Week: Pork Shoulder Ragu from Dinner: A Love Story « Shiny Brite // Mar 9, 2011 at 1:54 pm

    [...] is more snow coming? please, God, no — which means we’ll definitely be making this Pork Ragu with Pappardelle from Dinner: A Love Story at least one more time before temps turn warmer. It’s easy (hello, [...]

  • 35 Dwight // Apr 21, 2011 at 7:50 pm

    My experience with crock pots, which is alot, is that for crock pots you need a lot less liquid. Its a sealed environment so the mositure doesn’t escape the way it will braising in the oven. So I would still brown it. Put the results of that in the crock pot, use diced instead whole tomatoes and cut the wine to 1/2 a cup. It will probably take 6 -8 hours on low.

  • 36 Claudine Campbell // May 2, 2011 at 2:16 pm

    WOW!!! This was outstanding!!! We ate it for dinner last night, I had it for lunch today and I can barely wait to get home and make some 10 minute tortellini! A+ thanks for the great recipe!

  • 37 Clare // Jul 16, 2011 at 2:33 pm

    This looks delicious! Is there any other meat that would work as a substitute for pork in this recipe?

  • 38 Joanna // Oct 12, 2011 at 4:53 pm

    “I read your newsletter. Do I win the Inmod Teak Bowl?”

    This recipe sounds delicious!

  • 39 Joan // Oct 14, 2011 at 6:11 pm

    AMAZING! Thank you!
    I read your newsletter. Do I win the Inmod Teak Bowl?

  • 40 Courtney // Nov 5, 2011 at 9:10 pm

    Awesome recipe! I just made this tonight and it was super simple, delicious, and and did I mention just how fabulous this is? I used one-half the oil; two tablespoons is too much, I think. Either way, this is one of my new favorites. Thanks for posting this!

  • 41 Heidi // Jan 26, 2012 at 11:50 am

    I made this. It made the whole house smell amazing and it looked delicious — but it was really bland. Anyone else have this problem? What did I do wrong?? Should I try upping the amount of hot sauce?

  • 42 bergamot // Jan 26, 2012 at 9:57 pm

    This was delicious and so easy. It’s far more flavourful than you’d expect, given how simple the ingredients are. Thanks! I’ll definitely be making it again (and again and again… you get the idea).

  • 43 Emily // Jan 31, 2012 at 12:24 am

    This is hands down the best pork shoulder recipe I’ve stumbled upon. I’ve made it 5 times since Thanksgiving and given the recipe to 3.
    Diners thought I was brilliant and I basked in the praise, though I eventually pointed them to DALS.
    Thank you, thank you, thank you!

  • 44 Mark // Mar 25, 2012 at 12:28 pm

    So I should probably have sought clarification before this was in the oven, but… How much is “1 small pat” of butter? A knob? A stick? Somewhere in between? I went with a stick (as an ex-pat Brit, a pat of butter weighs a pound, so a small pat must be a stick, right?) but it did seem like quite a lot…

    Love the blog.

  • 45 Jenny // Mar 25, 2012 at 1:50 pm

    Mark — Oh boy. So sorry about that. I think of a “pat” as a tablespoon or so. Wow that must have been a rich ragu!

  • 46 Mark // Mar 25, 2012 at 3:51 pm

    Thanks Jenny, I’ll keep that in mind when I see it in other recipes.

    I’ve just turned the meat over for its fourth hour following a brief interlude with a gravy separator :) Tastes fantastic, I’m looking forward to having it for dinner tonight (over un-buttered pasta!).

  • 47 Kerri // Jun 4, 2012 at 11:21 am

    Found this recipe on Pinterest and had just bought a ton of pork (on sale) and thought this looked like a great new use for pork shoulder. Wow am I glad I made this! Much easier than the braised pork that I typically make (no veggies to cut up etc) and the flavor was amazing! I did swap the whole tomatoes for two small cans of fire roasted tomatoes but other than that it was identical. Passing this around the office and will probably be one of the first if not the first recipe posted on a new blog website I am starting…THANK YOU!

  • 48 Heather // Jul 15, 2012 at 6:31 pm

    Just made the pork ragu and the only word I can use to describe it is AWESOME! I don’t remember how I managed to stumble about your website, but I’m glad I did. When I describe the website to my husband, I tell him it’s like calling up your best friend when you need a fool proof recipe that you know no matter what will turn out right. I’ve read your book from cover-to-cover and I’m looking forward to purchasing additional copies for christmas gifts! Well done!

  • 49 Kim // Jul 16, 2012 at 2:14 pm

    finally got around to making this (and finishing the book). this was EPIC. seriously, my man was not only amazed by the taste of this dish but the smell in our house! and i couldnt’ agree more. can’t wait to cook my way thru DALS the book like i did with Time for Dinner!

  • 50 Carrie // Sep 14, 2012 at 10:30 pm

    I made this tonight and it was awesome! I used a crockpot and followed the directions adding all the same ingredients. I was nervous that there would be too much liquid but once I shredded the pork it was ok. I had it in the crockpot all day and served with the pappardelle pasta (a must!). My husband and guests loved it and wanted the recipe. Thanks!

  • 51 Cathy // Nov 1, 2012 at 11:47 am

    I realize this post is old, but hopefully you can reply. When you say a can of tomatoes – do you mean at 14 1/2 oz can or a 28 oz can? I’m assuming large means 28 oz can? Plan to make this for friends on Saturday night. Looks delicious.

  • 52 Mike // Nov 8, 2012 at 7:39 pm

    @Cathy The book says 1 28oz can, so that’s what she means.

    I’m also wondering how big of a dutch oven do I need. Is 6 quarts big enough? (6 is probably just a “medium” dutch oven, not a large one).

  • 53 Lacy // Nov 9, 2012 at 2:53 pm

    I made this a few weeks ago and now I’m making it again. It is SO DELICIOUS! Everyone loves it – even my toddler. :)

  • 54 Korena // Nov 14, 2012 at 1:10 am

    Made this (out of your book) the other night for dinner with my mum and some friends – it was AMAZING. I can’t wait to make it again!

  • 55 Courtney // Dec 2, 2012 at 9:14 am

    Making this tonight but I could only find pork butt, bone in at our grocery store. I’m going to use the slow cooker because I don’t own a Dutch oven. Any tips on how to work with a bone in piece of meat? Thanks!

  • 56 Amy // Dec 24, 2012 at 6:46 pm

    Our Merry Little Christmas eve dinner for two. Thank you!

  • 57 Sharlin // Jan 11, 2013 at 2:02 pm

    This was fantastic! Thank you so much. I am so grateful to have found such a delicious, impressive dinner that I can quickly prep and bang in the oven, before returning to my daily routine of chasing my 2-year old around the house. I am pathologically incapable of following a recipe exactly, but I did my best for this one: I had a 3.5 lb bone-in pork shoulder, so I increased all the sauce components to account for that. In my excitement to use up one of the many, MANY condiment bottles in the fridge, I poured out the last 3 T of hot sauce into the braising mixture–which turned out to be straight habanero sauce. So I increased the red wine, and added a splash of orange juice and a squeeze of honey to tone down the fire. It cooked in 2.5 hours, and we ate an inappropriate amount of it–so, so good.

  • 58 Lindsay // Jan 14, 2013 at 4:26 pm

    I can’t find pappardelle pasta anywhere! What should I use instead??

  • 59 furf // Feb 9, 2013 at 10:10 pm

    Molto delizioso! This was *so* easy, *so* tasty, and made so much that we have extra enough to stuff ravioli for tomorrow night’s dinner! Grazie mille!

  • 60 The Junk Drunk // Feb 13, 2013 at 9:52 pm

    This sounds delicious and similar to my slow cooker recipe that I made this week!

  • 61 Karen Crowley // Feb 19, 2013 at 7:45 pm

    I got this cookbook for myself for Christmas and I feel like you’ve been with me since I was an original subscriber to Real Simple and Cookie and occasionally BA. Anyway love everything about your approach – have given it at two showers. Last night made the butternut sq soup which my meat loving husband loved. Tonight, this recipe which he promptly declared, “one of the best things you’ve ever made” (and I consider myself a pretty darn good home cook!). Just wanted you to know how much I am (and we are – my kids liked it too!) enjoying you writing and recipes. Thanks so much for writing this blog and this book!!

  • 62 Shannon // Feb 22, 2013 at 5:01 pm

    This was really great. I only had a 4lb roast and used it with the rest of the ingredients unchanged.

    @Lindsay – I couldn’t find pappardelle pasta either. I bought fettuccine, but then ended up making my own pasta and cutting it into pappardelle sized strips. Cook’s Illustrated has a great recipe for Fresh Pasta Without a Machine (but you probably need a subscription to view it).

  • 63 Elizabeth Degenhard // Apr 14, 2013 at 5:52 pm

    This is a family favorite. Made it yesterday with a very large roast (probably 5lbs)–I’ve gotten three meals out of it! Last night we had it over linguini (I didn’t have any pappardelle); today for lunch I brushed whole wheat flour tortillas with olive oil, sprinkled on parmesan, baked them for 10 minutes in the oven, and filled them with warmed-up leftover pork ragu. Tonight I’m making homemade pizza crusts to top with the pork ragu–I might try crumbled bleu cheese and chopped toasted pecans as toppings. My kids LOVE your recipes. I’ve made the pork dumplings, the salad pizza, and the braised short ribs multiple times. Thanks so much!

  • 64 Sadie // May 20, 2013 at 10:58 pm

    Made this tonight – it ended up super super juicy. Not at all like the picture. Next time you make this would you mind taking pictures of the steps? I must be missing something…. It tastes good but is much more tomatoey and liquidy.


  • 65 Bianca // Sep 29, 2013 at 10:39 pm

    YUM!!! I tweaked it a bit just because that is how I do things….soooooo good. Loved it, love your blog so happy to find you!

  • 66 Awads // Sep 30, 2013 at 1:34 pm

    i made this and have to say: it looked just like the picture! i even made it for a dinner party w/o trying it out ahead of time, because i TRUST you. i had a giant pork shoulder, though…7.5 pounds! i just added a few more tomatoes and a few more herbs. didn’t need to double anything else. it was perfect!

  • 67 Christina // Nov 6, 2013 at 12:30 pm

    If I double the recipe (having 10 people over for dinner so will probably cook 3 3-1/2 lbs of pork) will it take much longer? I will put it in after work at 5 but would like to eat by 9:30. Or can I make it the night before?

  • 68 Natalie // Nov 9, 2013 at 8:38 pm

    Thank you for this recipe, Jenny! It was absolutely delicious. I subbed fresh rosemary for the oregano, because that’s what I had. I’ll definitely be making this again, and again, and again…

  • 69 Lissa // Nov 15, 2013 at 5:21 pm

    Have made this many times but substitute the pasta with braised cabbage for a little bit healthier dish. The vinegar really helps cut the richness of the pork, and we never miss the pasta.

  • 70 Naomi Bulger // Nov 25, 2013 at 12:37 am

    This dish is in my oven right now and the house smells like HEAVEN. Can’t wait for dinner time!

  • 71 Naomi Bulger // Nov 25, 2013 at 4:42 am

    Update: had this for dinner and it was amazing! My husband said “This is the best thing you have ever cooked.”

  • 72 Lynn // Dec 2, 2013 at 12:43 pm

    I made this last night but with chicken instead of pork, and consequently stumbled upon something pretty important. DO NOT use a whole broken down bone-in chicken for this recipe. I was not thrilled with the pork quality at my TJ’s so I thought I’d substitute an organic split chicken. The taste is still amazing, but there are little tiny bones EVERYWHERE. I’m not even sure what happened to the chicken skin. It must have dissolved over the 3 hour cooking time. But these darn bones… very child-unfriendly.

  • 73 Dave // Jan 8, 2014 at 3:50 pm

    My sister in-law made this after a day of frigid cold skiing. Beyond full after my second bowl I still managed a third. One of the best pasta dishes I’ve ever had.

  • 74 Alice // Jan 28, 2014 at 2:02 pm

    I made this last night for dinner and I am in love with it. Seriously, totally in love. My girls took a bite because I couldn’t stop talking about it. Not a hit with them yet, but I will convert them because this will definitely be made a lot. Thank you!

  • 75 Cathleen // Feb 2, 2014 at 5:53 pm

    My house smells heavenly while we wait for Superbowl kick-off. Thanks for the recipe.

  • 76 Jessi // Feb 3, 2014 at 9:32 pm

    OH. MY. LORD. You guys, I was so worried while I was making this. All of the sentiments that everyone else has expressed, I felt. I did mine in a slow-cooker, and it did, indeed, seem WAY too liquid-y. And the pork shoulder I used was skin-on, which I didn’t even realize until the skin started floating off in grotesque, gelatinous hunks. So I had to fish it all out. And then it seemed greasy. Very, VERY greasy. So I tried to taste it and burned my tongue terribly, which made me think that the sauce was bland. But as soon as I shredded the pork (and tossed in some red pepper flake, which in my opinion should be added to EVERYTHING), it all came together in a saucy, zesty, porky symphony. This stuff is AMAZING. It didn’t even need the pasta or parm. Mine didn’t really look like the pictures; it was more saucy, but MAN was it good. Fear not, fellas. It’ll come together.

  • 77 Chris // Feb 17, 2014 at 10:55 pm

    This was great. I sauteed a little fresh spinach in olive oil salt and pepper to have on the side but ended up just mixing it in which was great.

  • 78 Angela // Apr 14, 2014 at 3:39 pm

    Just finished making this for my parents and it smells amazing! I don’t know how I’m going to wait until dinner time to eat it. I make a lot of recipes that I find on food blogs but it takes a true gem to be a keeper and this is it! Thanks for posting my fav pork recipe!

  • 79 ellen // Oct 15, 2014 at 6:52 am

    can i sub pork butt for the pork shoulder? it’s what i have in freezer….

  • 80 Nisserine // Nov 3, 2014 at 2:16 pm

    I made this last night and it turned out perfect. I didn’t have fennel which was the only ingredient i left out. I will be making this over and over all year! Thank you for sharing.

  • 81 Ashley // Nov 27, 2014 at 2:03 pm

    Any suggestions for what red wine to use in this recipe? I don’t cook with a lot of wine and I want to use a good one!

  • 82 Suzette // Jan 11, 2015 at 5:44 pm

    We LOVE LOVE LOVE this! Instead of papparadelle we always use Barilla Campanelle. This pasta holds the meat and sauce even better. Give it a try!

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