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5 from 4 votes

Pork Ragu

This pork ragu is made in the tradition of the Neoploitan way of cooking
Recipe Category: Italian, Pork
Makes enough for: 4 people
All Rights Reserved: an original recipe from Lavender and Lime

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

I served my ragu with rigatoni which I made at home