Pork Ragu Sauce For PastaFrom essentialingredients 4 years ago
- garlic or regular olive oil (a few tablespoons) shopping list
- 1 package (8 oz) crimini mushrooms (white button, porcini or oyster mushrooms would likely be great in this as well, I used what I had) - quartered or thickly sliced shopping list
- 1 1/2 to 2 lb boneless pork ribs (I actually had bone-in ribs - country style that I cut the meat off of, but of course, boneless would be easier) - cut into 1 inch pieces shopping list
- 1 onion, chopped, finely minced or grated - whatever you like (I grated mine) shopping list
- 4 carrots, peeled and grated (again, mince or chop if you prefer) shopping list
- 2 cups white cooking wine (I'm sure that a dry white wine for drinking would work too, but I don't drink white wine, so didn't have any) shopping list
- 28 oz can crushed tomatoes shopping list
- small can tomato sauce (you could probably use tomato paste too) shopping list
- 3/4 cup chicken stock or broth shopping list
- 1 teaspoon dried basil shopping list
- 2 bay leaves shopping list
- *Note - One of my resident tasters suggested adding garlic, which I think would be a great addition as well, frankly I'm surprised I didn't put any in there to begin with. I'd say 2 cloves, grated, finely minced or pressed. shopping list
How to make it
- In a large pot, heat a few tablespoons of olive oil and saute mushrooms until soft. Remove from pot and set aside.
- Add another tablespoon or two (as needed to coat) of oil to pot and heat.
- Season the pork with salt & pepper and add to the pot.
- Cook until the pork begins to brown.
- Remove pork from pot and set aside. Remove some of the fat from the pot, if needed, but leave about 2 tablespoons.
- Add the onion and carrot to the hot pot and cover, cook a few minutes or until they soften (this will be faster for grated or very finely minced, longer for chopped).
- Add the cooking wine and scrape up the brown bits from the bottom of the pot, reduce the heat and let this simmer until almost all of the liquid has been absorbed.
- Add the crushed tomatoes and the tomato sauce, the chicken stock, the basil, and the bay leaves and stir everything together.
- Add the pork back in add stir.
- Let this come to a boil, then reduce the heat and simmer (uncovered) until the pork is tender.
- Serve over pasta - I used rigatoni - and sprinkle with freshly grated asiago or parmesan (or both!).
The Cookessentialingredients Kansas City, Missouri
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