Rustic Pork Ragu - cooking recipe

Ingredients

2 tablespoons olive oil
1 (2 1/2 lb) boneless pork loin
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 large onion, chopped
2 sprigs fresh rosemary, leaves picked and chopped
4 garlic cloves, chopped
1 (35 ounce) can crushed tomatoes with juice
1 lb pappardelle pasta, cooked
grated romano cheese, to taste

Preparation

Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside.
Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes.
Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot.
Return pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours.
Remove the pork and, when it is cool enough to handles, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
Serve over the pasta with the Romano sprinkled on top.