Pork Shoulder Ragu with Pappardelle

As we start the new year and H. and I once again are back to being separated throughout the week, I decided I wanted to try to institute a ritual of cooking together one evening on the weekends. Depending on schedules, this isn’t always possible of course, but it’s something we love to do and winter is the perfect time for it. There are additional challenges, however, when we don’t live together. The only way to do this is to plan ahead, and plan carefully. No problem — I am a born planner! I started by compiling a list of a few dishes I wanted to make and then assigned them different dates. First up was this pork shoulder ragu.

This is a great dish for chilly, rainy days, which we have had every weekend of 2018 so far. There is something so comforting about putting something in the oven for several hours and letting science take over. It takes time to cook this, but not a lot of effort. The smell was amazing throughout the late afternoon, and the results were good. The meat was extremely tender — melt-in-your-mouth — and very flavourful.

However, while I enjoyed it, unfortunately this was too rich a dish for me overall. I actually felt slightly nauseous afterwards….It was a lot with the pasta and cheese, and I couldn’t finish mine. It needed something to cut the fat, and even though we had it with a peppery salad, it was still a bit too much for me (H. loved it though!), and I am not rushing to make this again.

 

pork ragu

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