Spicy Pork Ragu Over Perciatelli

• 1 3 to 4 pound bone in pork shoulder roast
• Salt, pepper and olive oil to season the roast
• 3 tablespoons olive oil
• 2 cups diced onions
• 1/2 cup diced green bell pepper
• 10 large brown mushrooms, sliced
• 4 cloves minced garlic
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon ground fennel seed
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 28 ounces tomato puree
• 14 to 15 ounce can of whole plum tomatoes, chopped a bit
• 1 pound perciatelli

1. Season the roast heavily with some salt , black pepper and olive oil and then roast at 425F for 30 minutes so it browns up.
2. While the pork is roasting saute the onions, green pepper, mushrooms and garlic in the 3 tablespoons of olive oil until the vegetables just begin to soften.
3. Stir in the basil, oregano, red pepper flakes, ground fennel, salt and pepper and saute a minute more. Add the tomatoes and tomato puree.
4. Place the partially roasted pork in a Dutch oven, bathe with the sauce, cover and roast in the oven at 350F for about 2 hours.
5. After 2 hours, remove the roast from the dutch oven and pull the meat off the bones, shredding it as you go. Return the meat to the pot, cover and continue to roast at 325F for 1 to 1 1/2 hours.
6. Cook the perciatelli (or your favorite pasta) according to package directions, saving some of the cooking water to thin out the ragu if need be and serve the ragu over. (about a pound of pasta for 6 servings)

salt, olive oil, onions, green bell pepper, brown mushrooms, garlic, red pepper, basil, oregano, ground fennel, black pepper, salt, tomato puree, tomatoes, perciatelli

Taken from food52.com/recipes/15296-spicy-pork-ragu-over-perciatelli (may not work)