Pork Ragu
Prep Time:10 minutes Cook Time:3 hours Total Time:3 hours 10 minutes Servings: 8
A tasty slow simmered, melt in your mouth pork ragu!
ingredients
- 1 tablespoon oil
- 3 pound pork shoulder/butt, trimmed and cut into 2-3 inch cubes
- salt and pepper to taste
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup granny smith apple, peeled, cored and diced (optional)
- 1 tablespoon garlic, chopped
- 1/2 teaspoon ground fennel
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 sprig thyme (or 1 teaspoon fresh chopped or ½ teaspoon dried)
- 1 sprig rosemary (or 1 teaspoon fresh chopped or ½ teaspoon dried)
- 1 sprig sage (or 1 teaspoon fresh chopped or ½ teaspoon dried)
- 2 bay leaves
- 1/2 cup heavy/whipping cream (or mascarpone)
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- salt and pepper to taste
directions
- Heat the oil in a large saucepan over medium-high heat, add the pork, seasoned with salt and pepper to taste, and brown on all sides, before setting aside.
- Add the onions, carrots, celery and apple and cook until tender, about 5-7 minutes.
- Add the garlic, fennel and tomato paste and cook until fragrant, about a minute.
- Add 1/2 cup of the broth and deglaze the pan by scraping any brown bits off the bottom of the pan with a spoon while the broth simmers.
- Add the remaining broth, crushed tomatoes, thyme, rosemary, sage, and bay leaves, bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-3 hours. (You can also transfer the pot to the oven preheated to 275F/140C and cook until falling apart tender, about 3-4 hours.)
- Remove the pork, shred and return to the sauce.
- Remove the sprigs of herbs and bay leaves.
- Add the cream and parmesan and cook until the parmesan has melted, about a minute.
- Season with salt and pepper to taste and enjoy!
Slow Cooker: Optionally implement steps 1-4, place everything but the cream and parmesan into the slow cooker and cook for 8-10 hours on low or 3-4 hours on high before continuing with step 6.
Option: Add red pepper flakes to taste along with the garlic.
Option: Add bacon!
Option: Add a piece of parmesan rind to the sauce while it simmers and remove before serving. (The flavour from the rind will be added to the sauce!)
Option: Add a pinch of nutmeg and/or cinnamon.
Option: Add fish sauce or soy sauce to taste before seasoning with salt and pepper.
Option: Add honey to taste, either to balance out any tartness or to add a hint of sweetness.
Option: Garnish with fresh basil and/or parsley.
