Ingredients
1/4 cup extra-virgin olive oil
1 pound pork shoulder, cut into ½-inch cubes
Kosher salt (such as Diamond Crystal) and black pepper
3 medium carrots, peeled and finely chopped (1½ cups)
1 medium yellow onion, diced into small pieces (1½ cups)
5 garlic cloves, minced
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes
1 fresh rosemary sprig
2 fresh basil sprigs, plus chopped leaves for garnish
1/4 cup heavy cream
Cooked pasta or polenta, for serving
Freshly grated Parmigiano-Reggiano, for serving
Directions
1
Heat oven to 450 degrees.
2
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add half of the pork to the pot and season with salt and pepper. Cook, stirring occasionally, until browned, 3 minutes; using a slotted spoon or tongs, transfer the pork to a plate. Repeat with the remaining pork and season with salt and pepper.
3
Reduce heat to medium-low and add carrots, onions and 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until onion is softened, about 3 minutes. Stir in garlic, then add tomato paste and the remaining 1 tablespoon oil, and cook, stirring continuously, until lightly caramelized, 3 minutes.
4
Add pork and any accumulated juices, then the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Stir in the rosemary, basil sprigs, cream and 2 cups of water; season with salt and pepper. Bring to a boil over high, cover and bake until pork is tender and sauce is thickened, about 1 hour 15 minutes. Discard rosemary and basil sprigs.
5
Serve pork ragù over pasta or polenta. Top with some cheese and chopped basil.