Pork Sugo by Gorda

• 3 lb boneless pork shoulder
• 1/2 oz dried porcini mushrooms
• 1 bunch thyme
• 2 tbsp freshly ground fennel seeds
• 2 cup hot water
• 1 tbsp unsalted butter
• 1/4 lb panchetta (coarsely chopped or u can use same amount of guanciale)
• 2 large diced yellow onions
• 3 clove garlic, minced
• 2 tbsp tomato paste
• 2 large carrots, peeled & diced
• 2 cup chicken broth (homemade or can)
• 2 cup dry white wine of your choice
• 28 oz can of whole tomatoes (I like to use San Marzano canned tomatoes)
• 2 tbsp fresh thyme (coarsely chopped)
• 2 tbsp fresh sage (coarsely chopped)
• 2 tbsp oregano (coarsely chopped)
• 1 tsp crushed red pepper flakes
• 1 bay leaf
• 2 tsp kosher salt
• 1 tsp white pepper

1. Rub entire surface of pork shoulder evenly with the fennel, kosher salt & pepper.
2. Arrange half of the thyme sprigs on the bottom of a glass baking dish and place the pork over the thyme, pressing it into the thyme.
3. Press remaining thyme on top of the pork.
4. Cover with plastic wrap & refrigerate for at least six hours or overnight.
5. (up to 24 hours) When ready to prepare the pork, put the porcini in a swall bowl and cover with the hot water & let sit for about half hour or until soft & pliable.
6. Heat a dutch oven or a heavy bottom skillet over medium-high heat.
7. Add the butter & let it melt (careful not to burn the butter!)
8. Remove the pork from the baking dish, discard the thyme & add the pork to the pan & brown all sides of pork (about 3-4minutes per side) turning as needed until evenly browned.
9. Transfer the pork to a plate.
10. After transferring pork to plate decrease heat to medium & add the pancetta or guanciale (whichever you're using) & cook, stirring till browned (about 4-5 minutes) then add the diced onions, carrots & garlic and cook, stirring often till onions begin to brown (about 5 minutes) next, stir in wine & increase heat to high & cook until reduced by half (about 10-12minutes) then stir in tomatoes & tomato paste & cook for 5 minutes.
11. Drain the porcini BUT RESERVE THE LIQUID!
12. Strain the liquid through a cheesecloth lined sieve into the sauce.
13. Chop the porcini & add to the sauce.
14. Stir in the stock, add the oregano, thyme, sage, crushed red pepper & bay leaf.
15. Return the pork to the pan & bring to a boil.
16. Decrease the heat to low & cook uncovered 3-4 hours or untill the pork is tender enough to be broken apart with a fork.
17. Turn off heat & let cool in pan for about 30 minutes.
18. Skim away any fat on the surface of the sugo & discard along with the bay leaf.
19. Serve over pasta or creamy polenta.
20. Hope u enjoy this dish!!
21. ~Gorda Ramsey

pork shoulder, porcini mushrooms, thyme, water, butter, panchetta, yellow onions, clove garlic, tomato, carrots, chicken broth, white wine, tomatoes, thyme, fresh sage, oregano, red pepper, bay leaf, kosher salt, white pepper

Taken from cookpad.com/us/recipes/337146-pork-sugo-by-gorda (may not work)