I think the most popular ragù recipe would be the one for bolognese. I have made my pork ragu in the Neapolitan style using meat, a sofrito and tomatoes.
This past December holiday I made a deal with myself. I would spend a maximum of one hour on my computer. In years gone by I have tried to do too much computer work and ended up frustrated. I also decided that I would do a maximum of one recipe per day. But I would not worry about my blog. One recipe could be anything. From a meal for us, or a meal to share with friends like my homemade pasta with pork ragu. I chose to blog this recipe as the ragu had so much flavour. The pasta was not a huge success but that was my fault. I completely forgot to knead the dough! My main priority for the break was to read books. To me, that is doing nothing. I want to try and catch up with my reading list.
I still have my December books from Penguin that need reading and reviewing. As well as a pile of books that my mom sent me. Added to that are the books I have bought for our library at home. Whereas I am nowhere near completing the reading task I can say that I relaxed. We slept in late, had lazy breakfasts and did what made our hearts happy. That is the perfect way to start a new year. What did you get up to in December that made your heart happy?
Click on the links for conversions and notes.
- 15 mls olive oil
- 440 pork cubed
- 1 onion finely diced
- 3 ribs of celery finely diced
- 1 medium carrot peeled and finely diced
- Salt and freshly ground black pepper to season
- 30 g pancetta diced
- 125 mls red wine
- 5 mls fennel seeds
- 1 400 g tin whole peeled tomatoes
- 30 mls tomato paste
- Heat the oil in a heavy bottomed casserole dish
- Brown the pork and set aside
- Add the onions, celery and carrot and season generously
- Sauté until soft
- Add the pancetta and cook for 2 minutes
- Deglaze the pan with the red wine and bring it to a boil
- Add the fennel, tomatoes and tomato paste and bring back to a boil
- Reduce the temperature and leave to simmer until the sauce is reduced by half
- Return the pork to the dish and leave to cook until heated through