Ingredients

4 pounds fresh natural pork butt, boneless, large-chopped

1 cup DaVinci® Extra Virgin Olive Oil

Salt and pepper as needed

2 yellow onions, cut into small dice

1 leek, cut into small dice

1 fennel bulb, cut into small dice

2 stalks celery, cut into small dice

5 cloves garlic, sliced

1 cup Cabernet Sauvignon

1 4-ounce jar piquillo peppers

1 quart canned crushed tomatoes

¼ cup pitted olives (Cerignola or similar green)

2 quarts chicken stock

2 tablespoons ground cumin

1 tablespoon ground fennel

1 tablespoon ground coriander

2 tablespoons chopped marjoram and rosemary

2 bay leaves

Pork Ragù

Jason Wilson - Crush, Seattle

Serves 6

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In a large saucepot or brazier pan (6 quarts or so) on medium-high heat, sear the pork in the olive oil until dark brown. Season the meat with salt and pepper to taste.

When the meat is well browned, add the diced vegetables and garlic, and continue to brown. When the vegetables have sweated well and are evenly brown, deglaze with red wine and reduce by half. Add the peppers, tomatoes and olives, and cook for 15 minutes. Add the stock and simmer for 40 minutes. Finish with salt and pepper to taste and the herbs.

Use the Ragù to dress the pasta of your choice.