Braised Pork Ragu with Caesar Broccoli Salad
Braised Pork Ragu
Ingredients
2 ½ tbsp Crisco oil*
2 pounds boneless pork leg meat*
1 yellow onion, & 1/2 white onion diced
2 carrots, peeled and diced
2 celery stalks, trimmed and diced
4 garlic cloves, minced
1 tbsp minced thyme leaves
2 tsp minced sage leaves
1 tsp minced rosemary
2 tbsp Hunt's tomato paste
1 cup dry red wine
1 (28 ounce) can Hunt's whole tomatoes*
Salt and pepper to taste
24 to 30 ounces Primo Pappardelle or Rigatoni Pasta
Instructions
Preheat oven to 325˚F.
Place a Dutch oven over medium-high heat. Cut pork leg into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon oil into Dutch oven and sear pork for 3 to 4 minutes on each side. Remove pork from pan and set aside.
Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.
Add herbs and continue to sauté for 3 to 4 minutes. Add tomato paste and stir together. Lightly season with salt and pepper.
Deglaze pot with wine, making sure to scrape up all the brown bits from the bottom.
Reduce heat to medium and simmer until about ½ wine has evaporated.
Add the whole tomatoes, including juices, and stir together, slightly breaking up the tomatoes with the back of a wooden spoon.
Once mixture is simmering again, add pork back into the pot and bring to a boil. Cover pot and place on the lowest shelf in your oven.
Braise pork for about 2 hours or until the pork is fork tender.
Remove pot from oven and finely shred pork with two forks. Adjust seasonings if needed. Cover until ready to use.
Fill a large pot with water and place over high heat.
Once water is boiling, add a small handful of salt followed by pasta. Boil pasta, stirring frequently, until al dente, 5 to 7 minutes. Drain.
Serve the pasta topped with Ragu and with freshly grated Parmesan and serve.
Credit: Spoon Fork Bacon
*In sale flyer Nov 1-7
Caesar Broccoli Salad
Ingredients
2 oil-packed anchovy fillets (optional)
1 garlic clove, thinly sliced
¼ cup fresh lemon juice, about 2 lemons*
2 tsp. Kuhne Dijon mustard
Kosher salt
1 large egg yolk or 2 Tbsp. Hellmann’s mayonnaise*
½ cup Spectrum Organic Mediterranean olive oil
3 Tbsp. grated Saputo Parmesan, plus more shaved for serving
2 medium heads of broccoli (about 1½ lb.) *
¼ head of savoy or Napa cabbage
Finely grated lemon zest (for serving) *
Freshly cracked black pepper
Directions
Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.
Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.
Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.
Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
Credit: Bon Appetit
*In sale flyer Nov 1-7