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Pork Ragu

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Pork Ragu

Pork Ragu

Pork Ragu might be

Instructions

1
Heat a Dutch oven or other heavy pot over medium-high heat.
Equipment you will use
Dutch OvenDutch Oven
2
Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
Salt And PepperSalt And Pepper
VegetableVegetable
Bay LeavesBay Leaves
CarrotCarrot
CeleryCelery
GarlicGarlic
OnionOnion
Equipment you will use
Frying PanFrying Pan
3
Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer.
Ingredients you will need
Tomato PasteTomato Paste
SauceSauce
StockStock
WineWine
4
Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low.
Ingredients you will need
Ground CloveGround Clove
SauceSauce
MilkMilk
PorkPork
5
Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat.
Ingredients you will need
PolentaPolenta
PastaPasta
SauceSauce
WaterWater
6
Add a splash of stock or water to thin the sauce, if necessary.
Ingredients you will need
SauceSauce
StockStock
WaterWater
7
Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.
Ingredients you will need
Pasta RibbonsPasta Ribbons
ParsleyParsley
PolentaPolenta
CheeseCheese
SauceSauce
Equipment you will use
BowlBowl
DifficultyExpert
Ready In1 h
Servings4
Health Score20
Dish TypesLunchMain CourseMain DishDinner
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