HOLIDAY DINNER PARTY RECIPE PORK RAGU | VLOGMAS DAY 16 | Laura-Lee

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground pork

Ground pork is more affordable and still flavorful.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option while white wine can be less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Tomato paste is often less expensive and can be used in smaller amounts.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and pecorino is often cheaper.

Preheat the oven to 325 degrees Fahrenheit.

Heat a cast-iron pot on medium-high heat (between 6 and 7).

Add 2 tablespoons of olive oil and a small pat of butter to the pot and let it melt.

Liberally season the pork roast with salt and pepper on all sides.

Brown the pork roast on all sides for about 8-10 minutes.

Add 3 cloves of minced garlic and 1 tablespoon of onion powder to the pot.

Add 5 sprigs of fresh thyme and 5 sprigs of fresh rosemary to the pot.

Pour in 1 cup of red wine and bring the mixture to a boil.

Cover the pot and place it in the oven to cook for 3 to 4 hours, checking every hour to ensure there is enough liquid, adding more wine or water if necessary.

After cooking, remove the pot from the oven and shred the pork, which should fall apart easily.

Add the shredded pork back into the sauce.

Cook rigatoni according to package instructions and serve the ragu over the pasta, topped with freshly grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens