Pork Ragu

Name: Pork Ragu
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 carrot, finely chopped; 2 ribs celery from the heart with leafy tops, finely chopped; 473 milliliters chicken stock; 3 cloves garlic, finely chopped; 1 pinch Pinch ground cloves; 158 milliliters milk; 3 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 4 servings Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano; 1 handful A finely chopped parsley leaves; 454 grams pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions; 340 grams to 1 pound cooked shredded pork shoulder; 237 milliliters dry white wine, or medium bodied red; 4 servings Salt and freshly ground black pepper; 59 milliliters tomato paste

Pork Ragu might be just the main course you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 865 calories, 41g of protein, and 27g of fat. This recipe serves 4. If you have olive oil, onion, a parsley leaves, and a few other ingredients on hand, you can make it. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Heat a Dutch oven or other heavy pot over medium-high heat.

Equipment you will use

Dutch Oven

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 Oil