Tuscan Pork Ragu with White Beans

Ingredients

• 3 pounds boneless pork shoulder (trimmed of excess fat)
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 large yellow or white onion (chopped)
• 1/2 cup dry white wine (such as pinot grigio)
• 2 teaspoons paprika (sweet or smoked)
• 1 teaspoon fennel seeds
• 1 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1 28-ounce can crushed tomatoes
• 2 cups chicken broth
• Freshly ground black pepper to taste
• 1 head garlic (trimmed of excess papery skin and halved crosswise)
• 2 teaspoons finely chopped fresh rosemary
• 1 14-ounce can cannellini or navy beans (drained)

Instructions

1. 1

   Heat the oven to 450 (225C) degrees.

2. 2

   Cut the pork into 4-inch chunks and season it all over with the 1 tablespoon of the kosher salt.

3. 3

   Put the pork on a rimmed baking sheet and put in the oven. Roast for 20 minutes to sear and render some of the fat. Remove from the oven and reduce temperature to 325 (160C) degrees.

4. 4

   Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook until softened and lightly golden. Add the paprika, fennel, crushed red pepper and tomato paste. Cook about 1 minute.

5. 5

   Pour in the wine and let it bubble for 1 minute. Add the crushed tomatoes, broth, black pepper, garlic, rosemary, and 1½ teaspoons salt, giving everything a stir. Nestle the reserved pork into the pot and cover the pan.

6. 6

   Place the pot in the oven and cook 3-3 1/2 hours. The meat should be very tender when prodded with a fork. Remove the meat to a plate and shred it with a fork. Skim off excess fat from the sauce, then stir in the meat along with the beans.

7. 7

   Serve the saucy pork and beans over cooked pasta or with warm crusty bread.