Hello all — Last week we had a hug-filled, noisy reunion of women we had met with as young moms for 10 years a while back. We didn’t stop talking all night, catching up with each other from start to finish. So many stories!
And for dinner we had big bowls of noodles and this pork ragu, simmered slow and long until it is fork tender. With a beautiful big salad and Glenda’s amazing cheesecake, we talked and ate until late.
PORK RAGU OVER EGG NOODLES
16 oz. egg noodles
3 to 4 pound pork shoulder roast
salt & freshly ground pepper
2 tab. olive oil (and maybe a little more)
1 large onion, chopped
6 cloves garlic, minced
2 tab. tomato paste
1 cup red wine
28 oz. can crushed tomatoes
1 tsp. dried basil
1 large sprig of rosemary
2 bay leaves
garnish: parmesan romano, grated
Cut the pork roast into smallish bite size chunks. Then heat 2 tablespoons of olive oil in your soup pot. Drop in the pork (I did it in two batches so the pot wasn’t too crowded) and liberally salt and pepper the pork. Cook it on medium high for 8 to 10 minutes until the meat is browned on all sides. Take if from the pot and set it aside on a plate.
In the same pot add the onion and saute for 4 minutes. Add the garlic and cook a minute more. Then sire in the tomato paste and red wine and let it cook down at a simmer for about 5 minutes.
Then add in the pork (and the juices that collect on the plate), tomatoes, basil, rosemary and bay leaves. Keep it all at a low simmer for 2 to 3 hours until the pork is fork tender.
Cook the egg noodles according to the directions on the package in salted water. Drain well and spread on a big platter, topped with the rage. Serve with grated parmesan romano — delish!
Here we are around the table. We’ve been through a lot together– raising babies, losing parents, problems at school, work stress, crazy family stuff, an arduous adoption… Love these girls bunches.