Pork ragu for 4 people
Ingredients
Soffitto mix (See soffritto recipe) 200g/7oz smoked pancetta 300g/11oz minced pork 4 Italian pork sausages skinned or Cumberland sausages if Italian not available 1 400g tin of chopped tomatoes 400ml/14fl oz red wine 100ml/3½fl oz chicken stock |
Method
Cook the soffritto first and add the pancetta and fry for a further 5mins. Now add the minced pork and sausages and continue to fry until the meat is broken up and browned. Add the wine and turn up the heat a little to cook off the alcohol and then add the tomatoes and the stock. Now turn down the heat low and simmer for 1½-2 hours. The ragu is now ready to serve with freshly made tagliatelle or you can used dried pasta. I think that it is better to make a ragu the day before you want to serve it, the flavour improves sitting overnight. You will need some freshly grated parmesan to sprinkle on top with some fresh crusty bread. Buon appetito. |