Thank You Lidia Bastianich (PBS) for all the great shows and ideas... Preheat oven to 350 degrees
Mis en place:
1 1/2 - 2 lbs boneless pork should cut into 3/4 inch chunks
4 Tbls EVO
1 cup chopped yellow onion
2 tbls sliced garlic
2 cups dry white wine (I steal my wife's chardonnay)
1 Tsp Herbs de Provence
1/2 Tsp dried chile flakes
1 large can crushed tomatoes and 1/2 large can diced tomatoes (about 42 oz in all)
12 oz water
1 lb bucatini pasta
1 cup chopped parsley
1 cup grated parmesan
Preparation:
In a heavy dutch oven heat the EVO until it smokes, add the pork and cook about 10 minutes until it really browns. Next add the onion and garlic and saute about 3 minutes, then the white wine. Reduce until the white wine has almost evaporated. Then add the crushed tomatoes and diced tomatos (about 42 ounces in total) and water. Add the Herbs de Provence and red pepper flakes and simmer about 20 minutes on medium heat, you can transfer the pot to a 350 degree oven and finish cook it in about 2 hours, that way you won't worry about the sauce burning on the bottom of the pot. Start your pasta water, one at a rolling boil add the Bucatini - it is a fat walled spaghetti like pasta with a hole down the center, it'll take about 8 minutes to be el dente. Remove sauce from oven - when the Bucatini is ready add it to the sauce pot, stir well on high heat about one minute. Remove from heat, add parsley and grated parmesan and enjoy. The meat will be fall apart tender.
Mis en place:
1 1/2 - 2 lbs boneless pork should cut into 3/4 inch chunks
4 Tbls EVO
1 cup chopped yellow onion
2 tbls sliced garlic
2 cups dry white wine (I steal my wife's chardonnay)
1 Tsp Herbs de Provence
1/2 Tsp dried chile flakes
1 large can crushed tomatoes and 1/2 large can diced tomatoes (about 42 oz in all)
12 oz water
1 lb bucatini pasta
1 cup chopped parsley
1 cup grated parmesan
Preparation:
In a heavy dutch oven heat the EVO until it smokes, add the pork and cook about 10 minutes until it really browns. Next add the onion and garlic and saute about 3 minutes, then the white wine. Reduce until the white wine has almost evaporated. Then add the crushed tomatoes and diced tomatos (about 42 ounces in total) and water. Add the Herbs de Provence and red pepper flakes and simmer about 20 minutes on medium heat, you can transfer the pot to a 350 degree oven and finish cook it in about 2 hours, that way you won't worry about the sauce burning on the bottom of the pot. Start your pasta water, one at a rolling boil add the Bucatini - it is a fat walled spaghetti like pasta with a hole down the center, it'll take about 8 minutes to be el dente. Remove sauce from oven - when the Bucatini is ready add it to the sauce pot, stir well on high heat about one minute. Remove from heat, add parsley and grated parmesan and enjoy. The meat will be fall apart tender.
Last edited:
