Pork And Beef Ragu
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Virgin Olive Oil1
Salt10 cloves
Garlic (fresh, peeled, ends removed)3 small
Tomato Paste (cans)Directions:
1
Heat the olive oil in a large, heavy pot
2
Take care not to overheat or burn the oil
3
Sprinkle the chuck and pork liberally with salt and pepper
4
Once the oil is hot, drop in the meat and sear until brown on all sides
5
Remove the meat and set aside
6
Add the tomatoes along with the juices from the cans
7
Lower the heat and slowly cook the tomatoes, breaking up into small pieces using a large spoon
8
Continue to cut the large pieces as the tomatoes cook; cutting them will become easier
9
Peel the garlic and remove the ends
10
Crush with the blade of a large chef's knife and drop into the sauce
11
Don't worry about the garlic pieces being too large; they, too, will break down as they cook
12
Return the meat to the sauce and continue cooking until the sauce has a chunky, but uniform consistency, 2 to 3 hours
13
Add the tomato paste, 1/2 can at a time, to somewhat thicken the sauce
14
Simmer until desired consistency, and then stir in the basil and cook for another few minutes before serving over hot pasta (any shape will do!)
15
This is a fresh, but hearty sauce, and every serving should have a small piece of meat served on the plate
16
Garnish with your favorite grated cheese and enjoy