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.
Head straight on to the recipe for Pork Ragu ♥
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.
Today’s inspiration ♥ Recipe For Pork Ragu ♥ can be found on Lavender and Lime Share on X
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?
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Pork Ragu
Ingredients
- 15 mls olive oil
- 440 g pork, cubed
- 1 onion, peeled and finely diced
- 3 ribs 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
- 400 g tin whole peeled tomatoes
- 30 mls tomato paste
Method
- 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
Notes
Inspiration published on Lavender and Lime January 23:
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Dear Tandy, I completely understand the “computer frustration” and miss reading a lot. I have promised myself to catch up the list of “the books to read” and to slow down and have at least 30 minutes more for me every single day. So far, I am successful in having time off but honesty cannot define if it is the tremendous amount of snow and cold winds out there or is it really me 🙂
Thank you for this ragu. Perfect comfort dish for extreme weather conditions !
What a great idea to set aside time for yourself. I find it helps a lot just to feel balanced 🙂
That ragu look so inviting. I am a terribly slow reader lol. And me December thing that made me happy was starting vlogging on youtube…so more time on the laptop lol.
Sounds like you are really enjoying the vlogging 🙂
Hi Tandy, sounds like you are starting off the New Year right, good for you. I am trying to get more sleep, probably sounds silly but I have had trouble sleeping. Delicious looking meal.
I can totally relate to needing more sleep. Hope you get your sleep patterns sorted out 🙂
I love your addition of fennel to this lovely ragu recipe. Your pasta is delightful as well it is rustic yet professional. A great dish thanks Tandy 8)
Thank for the compliment Merryn. I find fennel and pork go together perfectly 🙂
Well done Tandy!! I spent a lot of time on the computer and usually stop of my arm or hand hurts but sometimes work through it! This ragu sounds delightful.
I had to ‘force’ myself to read!
Think even I would try this with the addition of fennel Tandy. Sounds fabulous.
Have a lovely day.
🙂 Mandy xo
Thanks Mandy xx
That looks good… Something hubby would like to have packed in his lunch I am sure!! – http://www.domesticgeekgirl.com
That would be kind of you to make it for him!
LOve this recipe and your intention to stay away from the computer.
It worked wonders for me to have time off from the screen!
This looks delicious…my kinda meal! Cooking and spending time with family and friends was what made my heart happy in December. Although the 35 degree heat makes me depressed at the best of times!
That was a hot summer and I believe it is warmer now!
Love a good ragu, that meaty rich sauce! Delicious. I haven’t tried it with pork before, only with beef. I imagine the pork would be a nice flavour and not quite as heavy as a beef ragu.
I find pork goes so well with fennel and pasta so it seemed a great place to start 🙂
That looks so simple, classic and yum. Glad you had a good break over summer.
Thanks Serina 🙂
That sauce looks luscious. I also took a break from ‘computing’ over the holidays as it was just consuming my life. I caught up on a couple of books but the pile is still high. I intend to take a few away with us in March, that I can leave behind as we go. I find that when I go to a non English speaking country that my reading levels go up as I’m not distracted by TV etc. I haven’t been commenting much lately because of outside concerns but I am still reading your blog!
Hope all is OK with you and I look forward to hearing where you have visited 🙂