Shredded Pork Ragu with Ziti
Melt in your mouth shredded pork in a savory tomato sauce. Makes enough for a small army.
1/4 cup olive oil
4 pound boneless pork butt, trimmed of fat and halved
3 large onions, coarsely chopped
4 cloves garlic, chopped
3 large cans (24 ounces each) diced tomatoes, juice and all
4 bay leaves
2 large sprigs rosemary
1 cup dry red wine
1 pound bulk Italian sausage
Grated Parmesan cheese
Heat oil in a large pot and brown pork butt, which has been heartily seasoned with salt and pepper, on both sides. Remove to a plate. Add onions and garlic and saute until onion is softened.
Return the pork to the pot and add tomatoes, bay leaves, rosemary and wine. Pinch in small pieces of the bulk sausage and give everything a good stir. Bring to a boil, lower heat, cover pot and simmer for three hours.
Pick out bay leaves and rosemary and discard. Remove pork to a cutting board and shred. Return to pot. Adjust seasonings. Serve over cooked pasta and top with grated Parmesan. Enough for about 14 people. Freezes well (don't freeze with pasta in it).