The tomato/meat base of this ragout will work with any shape of pasta. Just use this recipe as a trusty guide. The point is to use whatever meat you have, such as roast pork (or beef or lamb or poultry), and heat it quickly with canned tomatoes to make a succulent sauce. Keep in mind that the meat is already cooked to perfection, so it takes very little time to come together.
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups roughly chopped Slow-Roasted Pork Shoulder or other cooked meat
- 1 handful dried porcini mushrooms, rinsed
- 2 cups canned diced tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 dash crushed red pepper flakes
- Salt
- Freshly ground black pepper
- 1 pound pasta
- Parmesan cheese for shaving
Instructions
- 1. In a medium heavy-bottomed pot, cook the olive oil and onions over high heat to caramelize the onions, stirring often. After about 5 minutes, add the garlic and cook a few minutes more, stirring. Stir in the meat, mushrooms, tomatoes, and broth, then add the oregano and red pepper. Bring to a gentle boil over high heat, then quickly reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.
- 2. While the ragout is simmering, cook your pasta. Drain and transfer to a serving dish and ladle the ragout over the pasta. Shave some Parmesan cheese over the top.
