Pork Ragu

Ingredients

• 2½ lbs pork butt shoulder, cut into large chunks

• Kosher salt & black pepper, generously

• 2 tbsp olive oil

• 1 large yellow onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 2 tsp dried thyme

• 28 oz jar Classico pasta sauce

• 1 cup chicken broth

• 12–16 oz fettuccine, cooked al dente

• Freshly grated Parmesan, for serving

Instructions

1. Brown the Pork (Flavor = Non-Negotiable):

   Chop pork in to about 4 pieces. Season pork generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear pork on all sides until deeply browned. Don’t rush this — colour equals flavour. Remove pork and set aside.

2. Build the Base:

   Lower heat to medium. Add chopped onion, 2 carrots, and 2 celery stalks to the same pot. Season lightly with salt and cook 6–8 minutes until softened and slightly caramelized. Add garlic, oregano, and thyme; cook 30 seconds until fragrant.

3. Sauce It Up:

   Pour in 1 cup chicken broth, scraping up all those glorious browned bits and then add your Classico pasta sauce.

4. Braise & Relax:

   Return pork to the pot. Preheat oven to 325, and braise for 2 hours, until pork is fall-apart tender.

5. Shred Like a Pro:

   Remove pork, shred with forks, and return to the sauce. 

6. Pasta Moment:

   Cook fettuccine until al dente. Reserve a splash of pasta water. Toss pasta with ragu, or add it on top. Add some pasta water if you need to loosen your sauce.
   
   Serve:

7. Finish with Parmesan. Optional extra flex: cracked black pepper or a drizzle of olive oil.

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