ragu that is not a jar of sauce
Making this takes does take a bit, but again, you don’t need to be in front of the stove the whole time. Start it, check your email, check on it again. Do the sauce part, pay the bills, help the kids with the homework, check again.
It is also a very rich recipe, full of all manner of yummy pork products. I’ve lightened it up considerably (nixed prosciutto, ½ cup of olive oil, butter and cream), and it still makes a lovely rich sauce. A good winter weather comfort food.
It is also a very rich recipe, full of all manner of yummy pork products. I’ve lightened it up considerably (nixed prosciutto, ½ cup of olive oil, butter and cream), and it still makes a lovely rich sauce. A good winter weather comfort food.
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1 pork butt
Salt, a little bit Pepper, to taste 3T parsley, finely chopped 1 onion, chopped 5 cloves garlic 1 small package of pancetta, finely chopped 1-2T (or so) olive oil, just enough to coat the bottom of the pot 2 cups red wine (I like cabernet, but use your favorite) |
1 small can of tomato paste
1 can (14.5 oz) diced tomatoes 1-2 Italian sausages, squeezed out of the casings, or about ¼ pound in bulk 1 box of pasta—linguine, rigatoni or penne (something pretty stout—not angel hair or macaroni) Parmesano-Reggiano cheese, for pasta |
Food process parsley, onion, garlic and pancetta together, about to the consistency of loose damp sand. Salt and pepper pork to taste.
Add olive oil to a dutch oven and add the food processed parsley/garlic/onion/pancetta. Cook until it starts to smell good, but do not burn. Add the pork, turn heat to low, cover and let cook for about an hour. Turn it over once and again to make the color uniform.
Add the red wine and keep going until the wine reduces to a thick sauce, about an hour, stirring occasionally. Add the tomato paste and crushed tomatoes and stir well. Cover and keep cooking until the meat is fork-tender. At this point, take out the pork.
Add sausage to the sauce, and cook well. While the sausage cooks in the sauce, make pasta. Drain pasta and toss with sauce. Sprinkle with Parmesano-Reggiano. Eat pork separately, or add to pasta.
Add olive oil to a dutch oven and add the food processed parsley/garlic/onion/pancetta. Cook until it starts to smell good, but do not burn. Add the pork, turn heat to low, cover and let cook for about an hour. Turn it over once and again to make the color uniform.
Add the red wine and keep going until the wine reduces to a thick sauce, about an hour, stirring occasionally. Add the tomato paste and crushed tomatoes and stir well. Cover and keep cooking until the meat is fork-tender. At this point, take out the pork.
Add sausage to the sauce, and cook well. While the sausage cooks in the sauce, make pasta. Drain pasta and toss with sauce. Sprinkle with Parmesano-Reggiano. Eat pork separately, or add to pasta.
