Pork Ragu
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (finely chopped)1
Bay Leaf1
Salt1 cup
Tomato Paste2 cups
Chicken Stock1 pinch
Ground Cloves2 cup
MilkDirections:
1
Heat a Dutch oven or other heavy pot over medium-high heat
2
Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic
3
Stir in the bay leaf and season with salt and pepper, to taste
4
Cook the vegetables until soft, about 5 to 6 minutes
5
Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute
6
Stir in the stock and bring sauce to a simmer
7
Add the pork and season with a pinch of ground cloves
8
When the sauce returns to a simmer add the milk and reduce the heat to low
9
Let the sauce mellow while you bring the water to boil for the pasta or polenta
10
Sauce may be made ahead and reheated over medium-low heat
11
Add a splash of stock or water to thin the sauce, if necessary
12
Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley