Pork Ragu, A Neapolitan Recipe

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.

Pork Ragu
Pork Ragu
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 Click To Tweet

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?

Pork Ragu

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5 from 4 votes

Pork Ragu

This pork ragu is made in the tradition of the Neoploitan way of cooking
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 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

Instructions

  • 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

I served my ragu with rigatoni which I made at home

 

Pork Ragu
Inspiration published on Lavender and Lime January 23:

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25 thoughts on “Pork Ragu, A Neapolitan Recipe

  1. 5 stars
    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 !

  2. 5 stars
    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.

  3. 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)

  4. 5 stars
    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!

  5. 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.

  6. 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!

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