Chunky Pork Shoulder Ragu
- 2 tablespoons olive oil
- 2 pounds boneless pork shoulder roast, rolled and tied
- Salt and freshly ground pepper
- 1 medium onion, chopped
- 1/2 teaspoon fennel seeds
- 4 large garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh rosemary
- 1 28-ounce can tomato puree
- 1 28-ounce can Italian peeled tomatoes, drained and chopped
- Salt
- Pinch of crushed red pepper
- 1/2 cup chopped fresh basil
Instructions:
In a large skillet, heat the oil over medium heat. Sprinkle the meat with salt and pepper and brown it on all sides. Remove the meat to a large slow cooker.
- Add the onion and fennel seeds to the skillet and cook until the onion is tender and golden, about 10 minutes. Stir in the garlic, sage, and rosemary.
- Add the tomato puree, tomatoes, and a pinch of salt and stir well. Pour the sauce into the slow cooker. Add the crushed red pepper. Cover and cook on low for 5 to 6 hours, or until the pork is very tender.
- Remove the meat to a cutting board but leave the sauce in the slow cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return the pork to the cooker to reheat. Stir in the basil.