John Besh's Simple Meat Ragout For Any Pasta

INGREDIENTS

2	T. olive oil
1/2	onion, thinly sliced
3	cloves garlic, minced
2	C. roughly chopped Slow-Roasted Pork Shoulder (or other cooked meat)
1	handful dried porcini mushrooms, rinsed
2	C. canned diced tomatoes
1	C. chicken broth
1	t. dried oregano
1	dash crushed red pepper flakes
	Salt
	Freshly ground black pepper
1	lb. pasta
	Parmesan cheese for shaving

INSTRUCTIONS

1.

In a medium heavy-bottomed pot, cook the olive oil and onions over high heat to caramelize the onions, stirring often. After about 5 minutes, add the garlic and cook a few minutes more, stirring. Stir in the meat, mushrooms, tomatoes and broth, and then add the oregano and red pepper. Bring to a gentle boil over high heat, and then quickly reduce heat to low and simmer for 10 minutes. Season with salt and pepper.

2.

While the ragout is simmering, cook your pasta. Drain and transfer to a serving dish and ladle the ragout over the pasta. Shave some Parmesan cheese over the top.