Pappardelle with Tomato and White Wine Braised Pork Ragu

You will need: (serves 4)

* 2 boneless pork loins
* 1 large spanish onion (chopped)
* 2 large carrots (peeled and chopped)
* 3 sprigs of fresh rosemary (leaves picked and chopped)
* 6 cloves of garlic (chopped)
* 1 bottle of dry white wine
* 1 large can of crushed tomatoes with juices (san marzano is best)
* EVOO
* Kosher salt
* Fresh ground pepper
* Fresh Parmesan or Romano to taste
* 1 lb of pappardelle egg noodles (cooked)

Preheat your oven to 275F.  Heat up some EVOO in a dutch oven over your stove at medium-high heat.  Heavily salt and pepper your pork in a plate (use your hands to press the salt and pepper over the meat - make sure the pork isn't wet - you want the salt and pepper to stick).  Place your pork into the dutch oven and sear the outsides until they are browned (3-4 minutes per side) *note* if your dutch oven is not big enough to sear both loins without crowding them - do one at a time).  You should have a nice slightly crisp light brown coating.  Remove from dutch oven and place back on your plate. 

Next, add your onions, carrots, garlic and rosemary to the dutch oven.  add a tablespoon more EVOO and cook for about 3 minutes until fragrant.  Use a wooden spoon to deglaze the pan while they are cooking - your mixture should have a light brown color.  Add your bottle of white wine and let it slightly reduce (about 3 minutes), next add your can of tomatoes and both your pork loins.  Bring the mixture to a boil and then reduce the heat and place it in your oven.  Let slow cook (stirring only a few times) for 2.5-3 hours.

Once its done - remove the pork from the dutch oven and when cool enough to handle, shred it into small bite size pieces.  Add the pork back to the braising mixture in your dutch oven and add in your pasta.

Plate and serve with fresh parmesan or romano to taste.