Pork Ragù with Linguine

1 (4-pound) boneless pork butt roast

Recipe and photo by Sara Newberry

2 tablespoons tomato paste

1 onion, sliced

2 fennel bulbs, sliced

3 celery stalks, sliced

4 garlic cloves, minced

2 cups dry red wine, divided

1 cup chicken stock 

1 can whole peeled tomatoes, drained 

2 sprigs rosemary

4 sprigs thyme

1/4 cup capers

1/4 cup green olives, chopped

1 tablespoon crushed red pepper

Vegetable oil, salt and pepper

1 pound linguine, cooked, for serving 

Heat oven to 325F. 

In a Dutch oven, heat 1/4 cup oil. Season pork liberally with salt and pepper and brown on all sides. Remove to a plate and add tomato paste. Cook for 1 minute then add vegetables. Sauté until soft, about 5 minutes, then add 1 cup wine and the broth, tomatoes, and herbs. 

Return pork to the Dutch oven, cover, and transfer to the oven for 3 hours. 

Transfer to the stove, remove lid, and add remaining wine. Simmer, breaking up pork, until the liquid has reduced by half. Stir in capers, olives, and red pepper flakes. Season with salt and pepper. Stir in cooked pasta and serve.