Season pork with salt and pepper. In a large Dutch oven, heat vegetable oil and sear pork on all sides until browned. Do this in batches to avoid over crowding pot. Once browned, set aside.
3.
After all pork has been browned, add olive oil to pot and sauté onions, carrots, celery for 5 mins. Using a slanted wooden spoon, scrap up browned bits (or fond) in the pot. Add garlic, salt and pepper and cook 5 more minutes.
4.
Add tomato paste, and cook 3 minutes. Deglaze pot with red wine, again wrapping up all the fond.
5.
Add crushed tomatoes, anise, bay leaf and return the pork along with any juices to the pot. Stir well and make sure pork is submerged in the sauce.
6.
Cover Dutch oven with the lid and transfer from stove to the oven and cook 3-4 hours until meat is falling apart.
7.
Remove pork from pot onto a cutting board, cool for 5-10 minutes, then shred pork, being sure to remove any bones or extra fat.
8.
Return shredded pork to the pot and simmer on stove for 10 mins to infuse shredded pork with flavor.
9.
To serve, spoon ragu onto cooked pasta, sprinkle with basil. Enjoy with a glass of red wine!
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By
Pantry Chef
