GMA Recipe: Pork and Rosemary Ragu

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Pork and Rosemary Ragu
From storyteller, Pat Conroy
November 10, 2004

Pat Conroy, one of America's favorite storytellers, talked about his unique cookbook on Good Morning America. It offers a great collection of amazing recipes and wonderful stories about his life that relate to the food.

Ingredients

2 tablespoons olive oil

8 large garlic cloves, roughly chopped

8 sprigs fresh rosemary

One 3 1/2- to-4-pound pork bone-in rib roast, ribs removed and tied onto a roast

1 red onion, roughly chopped (about 2 cups)

One 35-ounce can whole tomatoes, preferably San Marzano

2 pounds pasta (preferably pappardelle), cooked

Freshly grated Parmigiano-Reggiano

Directions

1. In a large skillet over moderate heat, warm the olive oil. Add the garlic and rosemary and sautè until the rosemary needles sizzle and turn crisp and the garlic is golden, 2 to 3 minutes. Remove and reserve.

2. In the same pan, sear the pork in the hot flavored oil, turning it occasionally, until all sides are nicely browned, 5 to 7 minutes. Transfer to a large stockpot and set aside.

3. Add the onion to the flavored oil and cook, stirring occasionally, until browned (adding more oil sparingly if the pan is too dry), about 3 minutes. Crush the tomatoes with your hands and add, with their juice, stirring to scrape up any browned bits of pork stuck to the bottom of the pan. Transfer the tomato mixture to the stockpot and bring to a low boil over medium heat. Cover the pot, lower the heat, and simmer until the pork is tender enough to shred (when scraped with a fork), about 2 hours.

4. Cool the pork in the tomato sauce. (The cooled pork roast and sauce can be transferred to a storage container and refrigerated overnight. Wrap and store the garlic and rosemary separately.)

5. Remove the pork from the tomato sauce and reserve. In a food processor fitted with a metal blade, process half the tomato sauce with the fried garlic cloves and rosemary needles (discarding stalks) until somewhat smooth. Stir the purèed sauce back into the pot with the rest of the tomato sauce. The goal is a sauce with a rough, chunky character.

6. Shred the pork and strip the meat from the bones. Discard the bones. Chop the meat finely by hand, not in a food processor, and stir it into the tomato sauce. Heat and serve over pasta, passing the cheese on the side.

Makes 8 cups, enough for 2 to 3 pounds pasta.

Recipe from The Pat Conroy Cookbook: Recipes of My Life by Pat Conroy, copyright © 2004 Pat Conroy. Excerpted by permission of Doubleday (Doubleday.com) a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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