Roast Pork Shoulder Ragù in Bianco With Pasta Recipe
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Category
Mains
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Cusine
Italian
What do you need?
How to make?
Ingredients
2 lb. pork shoulder roast
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1/2 cup white wine
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup heavy cream
8 ounces uncooked pasta of your choice
Directions
In a large stainless steel skillet or medium Dutch oven, heat rendered pork fat over medium-high heat until shimmering. Add onion, fennel, and celery, season lightly with salt and pepper, and cook, stirring occasionally, until vegetables are softened and just beginning to brown, about 8 minutes. Add garlic and rosemary , and cook, stirring frequently, until fragrant, about 30 seconds. Add wine and cook, swirling pan and scraping up any stuck-on bits with a wooden spoon, until wine is reduced by a third, about 30 seconds.
