GEMELLI WITH PORK RAGU

Ingredients

2-3 pounds pork shoulder, fat trimmed and cut into 1-1/2” cubes

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1/2 teaspoon crushed red pepper (optional for spice)

1 yellow onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

4 cloves garlic, minced

2 cups red wine (whatever you like to drink)

2 cups vegetable stock

1 lemon, zested

26oz can San Marzano tomatoes, crushed

1/4 cup parmigiano reggiano cheese

1 ball fresh mozzarella, torn

1 pound Gemelli pasta

basil

salt & fresh black pepper

Directions

Preheat oven to 350F.

Season pork with salt and pepper. Heat a large dutch oven (or pot that is oven safe) over medium-high heat and pour in olive oil. When hot, add the pork, working in batches as needed to brown all sides. When browned, remove the pork from the pot, leaving any oil and fat in the pan.

Add in the onion, carrot, celery, rosemary, garlic, and crushed red pepper. Season all the vegetables with salt and pepper. Cook until all the veggies have softened, about 5-7 minutes. Add the pork back into the pot with any juices that have dripped onto the plate.

Pour in wine and bring to a simmer. Cook until the wine has reduced by about half, about 10-15 minutes. Add in vegetable stock, crushed tomatoes, lemon zest, and season with salt and pepper. Bring to a boil over medium-high heat. Transfer the ragú to the preheated oven and let simmer for 2 hours or until the pork is falling apart.

Remove ragú from the oven. Using tongs, remove the pork from the sauce and shred using two forks. Stir the shredded pork back into the sauce.

Bring a large pot of salted water to a boil. Cook the gemelli according to the package directions, subtracting 1-2 minutes to ensure the pasta is al dente. Reserve 1/2 cup of starchy pasta water before draining.

Add the pasta back into the pot and toss with parmigiano reggiano and the reserved pasta water. Pour the ragú over the pasta and mix well so all the pasta is coated in the sauce. Transfer to a serving platter, top with torn mozzarella and basil.