Penne with Pork Sugo

Sugo .. ever heard of it?  If not, Sugo actually means juice or gravy... so this is just a fancy name for a pork gravy.  And, gravy, if you don't know, is what a lot of Italian's call pasta sauce.  I think Sugo is so much more exotic than sauce or gravy, don't you agree?

When I went to the store, I could not find pork shoulder... it might sound strange, but I'm serious.  I thought I must have stepped into a time warp or something because they ALWAYS have pork shoulder.  But, sure enough, it was true... and the recipe called for pork shoulder.. what the heck was I going to do?  I scoured the pork choices and noticed a package of boneless pork sirloin - I grabbed it and hoped for the best.  I don't know how the pork shoulder would have been like, but trust me, my choice was perfect.  The meat was melt in your mouth perfect to be exact!  Actually, I think you could use just about any cut of pork... it simmers in the sauce for a couple hours so it's bound to get tender and melt in your mouth good!

Penne with Pork Sugo
Adapted from Food and Wine
Printable Recipe 
Ingredients:
2 teaspoons olive oil
1 carrot, chopped
1/2 sweet onion, chopped
1 jalapeno, chopped
2 garlic cloves, finely minced
1 lbs boneless pork sirloin roast, cut into bite size chunks
28oz can tomato puree
1 cup chicken broth (plus more to thin sauce if needed)
4 thyme sprigs
1/4  cup dry red wine
2 teaspoons dried parsley
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
pinch of sugar
salt and pepper to taste
10-12oz Penne pasta (or pasta of your choice)

Directions:
In a Dutch oven, over medium heat, heat the oil.  Add the carrot and onion and saute for 5.  Add the jalapeno and saute another 2 minutes.  Add the garlic and saute one more minute.  Add the pork and cook until brown, another 5-8 minutes.  Slowly stir in the tomato puree and chicken broth.  Add the wine, thyme sprigs, parsley, oregano, red pepper flakes, and sugar.  Stir to combine.  Season with salt and pepper.  Reduce heat to simmer and cover.  Simmer on low for 3 hours or until the pork is melt in your mouth tender.

Meanwhile, cook the pasta according to the package directions; drain.  Toss the pasta with the sugo and serve immediately.  Enjoy!

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Two Years Ago:  Grilled Island Chicken