Last week I made a special dinner for a very special sister. It was an early birthday dinner for her and I decided to make something I’ve never made before. So I went to my go-to recipe website, Fine Cooking, and looked for a good pasta recipe and found this. It looked a little intimidating at first but after reading it through, it really wasn’t. It just took a long time to make.
What was fun about this recipe was actually being able to pull the pork apart. As promised, it was very tender and shredded easily. What’s great about this ragu too is that you can even serve it in buns, sort of like a Sloppy Joe but not as sloppy. The sauce is pretty thick and with the shredded meat, it’s not runny at all.
The recipe says to serve it with thick pasta but I used something fun… bicycle pasta that I found at Bosa Foods. I then topped it off with shaved parmesan. I just used my vegetable peeler to create thin shavings of parmesan. Good enough for a restaurant 😛
As a side, I also made a spinach salad with cherry balsamic dressing. It had spinach, raspberries, avocados, toasted slivered almonds, and goat cheese. The dressing was a mixture of extra virgin olive oil, balsamic vinegar, bordeaux cherry balsamic vinegar (bought from the Oil and Vinegar Cellar at Leavenworth), garlic, and brown sugar. Pretty tasty 🙂
To drink, my sister and her boyfriend made us Pimms… aren’t they pretty?
For dessert, we got her a birthday cake from Cake by Nicole – custom-made to show her love for her favourite group Above and Beyond. It was her Paris flavour which was a raspberry studded vanilla cake with rose buttercream, fresh lychee and raspberries and layered with a raspberry macaron. Delish!