dinner, solved.

Pork Shoulder Ragu

GREEN ragu? Green RAGU? WHAT!? That’s what we said as Chef Tasha danced around the kitchen to Taylor Swift’s Midnights and whipped up this magic for us to devour. We call this process a recipe “test” but let’s be real here, anything Chef Tasha makes is delish. This ragu is loaded with braised pork and charred green veggies (poblanos, scallions + tomatillos) and even some burnt (on purpose) garlic for extra flavor. It’s kinda like salsa verde but in pasta form, plus cotija and pine nut + mint oil for topping… cus we love toppings! Many thanks to our friends at Deano’s Pasta for the fresh spaghetti, what’s a fab sauce without the most fab pasta?

What’s in your bag:

  • Deano’s fresh spaghetti
  • Braised pork shoulder with charred poblanos, scallions, tomatillos + burnt garlic
  • Pine nut + mint oil
  • Cotija cheese
  • Little Leaf lettuce + radishes
  • Sherry vinaigrette 
  • Garlic focaccia

What you’ll need from home:

  • Large pot
  • Strainer
  • Saucepan

Total prep time: 10 minutes

The Spaghetti + Braised Pork Shoulder

  1. Bring a pot of salted water to a boil.
  2. Once it’s boiling, drop in the fresh spaghetti noodles and give them a stir. Boil for 2-3 minutes.
  3. Test the pasta and make sure it’s the way you like it.  When it’s at that point, reserve about ¼ cup pasta water and strain.
  4. Add the braised pork to your saucepan over medium/low heat, stirring to warm.
  5. Add the pasta to the saucepan and stir.
  6. Add a splash or two of the reserved pasta water to thin out the sauce to your desired consistency – keep stirring and get it nice and hot! 
  7. Before plating, season with a little S+P to taste.

The Salad

  1. Put the salad in a mixing bowl.
  2. Season with salt and pepper to taste.
  3. Drizzle in the sherry vinaigrette and toss toss toss!

The Focaccia

  1. Just toast it up in the toaster oven or oven! 

Using tongs, arrange your pasta in a shallow bowl. Drizzle your pine nut + mint oil all over (start light at first, it’s flavorful!) and then sprinkle your cotija on top. Your salad + focaccia can be enjoyed on the side. Chow time!

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO! 

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