Baked Orecchiette with Pork Sugo

Ingredients

  • 1 large sweet onion
  • 2 cup(s) freshly grated Parmigiano-Reggiano cheese
  • 5 cup(s) chicken stock or low-sodium broth
  • 1 14-ounce can diced tomatoes
  • 4 clove(s) garlic
  • 3.25 pound(s) boneless pork shoulder
  • 4 celery ribs
  • + 9 more ingredients
    • 1 tablespoon(s) chopped oregano
    • Kosher salt and freshly ground pepper
    • 1.5 pound(s) orecchiette
    • 4 carrots
    • 1.5 cup(s) dry red wine
    • 2 tablespoon(s) chopped flat-leaf parsley
    • 3 tablespoon(s) extra-virgin olive oil
    • 0.5 teaspoon(s) crushed red pepper
    • 4 thyme sprigs

Season the pork with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes. Add the carrots, celery, onion and garlic and cook un...

View full recipe at Food & Wine

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