Slow-Cooked Pork and Pancetta Ragu
Ingredients
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6 ounces tomato paste
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⅓ cup red wine
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½ cup finely diced carrot
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½ cup finely diced celery
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2 teaspoons salt
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¼ teaspoon sugar
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¼ teaspoon red pepper flakes
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Make the ragu base
In the casserole dish, combine the tomato paste, red wine, diced carrot, diced celery, salt, sugar and red pepper flakes. Stir with a spatula to break up the tomato paste and make a smoother sauce.
6 ounces tomato paste
⅓ cup red wine
½ cup finely diced carrot
½ cup finely diced celery
2 teaspoons salt
¼ teaspoon sugar
¼ teaspoon red pepper flakes
covered casserole dish
liquid measuring cup
measuring cups
measuring spoons
spatula
Cube and add the pork
Cut the pork shoulder into 4” cubes, trimming off and discarding any large chunks of fat. It’s fine if some pieces are a little bigger or smaller than 4”. Add the pork to the ragu base.
3 pounds boneless pork shoulder
chopping board
knife
Add the pancetta
Add the pancetta and stir well to coat the pork pieces. The sauce will look dry, but the vegetables and meat will release plenty of liquid as they cook.
2 ounces diced pancetta
Add the aromatics
Tuck the halved garlic bulb, rosemary or thyme sprig, and bay leaf into the ragu, submerging them in the sauce completely. Cover the casserole dish.
1 halved garlic bulb
1 sprig rosemary
1 bay leaf
Slow cook the ragu
Place the casserole dish on the bottom shelf of the June Oven. Slow cook the ragu on High for 4 hours, until the pork is very tender and the flavors are melded. June will notify you when your food is ready.
June Oven
Remove the aromatics
Remove the casserole from the June Oven and set on a cooling rack. Remove and discard the herb sprig and bay leaf. Transfer the garlic bulb halves to a small bowl and, with a fork, squeeze the soft cooked garlic from the skins. Discard the skins and mash the garlic cloves into a paste.
2 forks
cooling rack
small bowl
Shred the pork and add the garlic
With a spoon, skim any fat that has pooled on the surface of the ragu and discard it. Using two forks, shred the pork in the casserole. Add the garlic paste back to the casserole and mix well to recombine all the flavors.
spoon
Serve
Season the ragu to taste with additional salt and red pepper flakes, if desired, and serve hot.