Rustic Pork Ragu

Ingredients

• 2 tablespoons olive oil
• 1 2 ½-pound boneless pork loin
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large onion, chopped
• 2 sprigs fresh rosemary, leaves picked and chopped
• 4 cloves garlic, chopped
• 1 35-ounce can crushed tomatoes with juices
• 1 pound cooked pappardelle or other flat noodle Grated Romano

Preparation

1. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot. Return the pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2 ½ to 3 hours. Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot. Serve over the pasta with the Romano sprinkled on top.