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.
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
Freshly ground black pepper
1 pound pasta
Parmesan cheese for shaving
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.
From My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing
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