Pork (or beef) ragú
Pork second courses
This is my son’s hands-down favorite fall and winter meal. In fact, he recently called to ask if I would make him some, freeze it, and ship it to him. Which I did. He likes to add barbecue sauce to it now and then to make pulled pork sandwiches.
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<br />This benefits most from the “lesser” cuts of meat, either beef or pork, such as short ribs or a brisket or shoulder. They are loaded with lots and lots of collagen which breaks down during the long, slow braise. The result is something you can literally shred with your fingers.
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<br />Don't throw up your hands when you see the cook time. A ragú is a perfect Sunday food. Your house will smell fantastic and your family will love you. Even more than they already do. Be sure to use a good, substantial pasta with it. Trottole or a hearty pappardelle work beautifully.
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