Pork ragu for 4 people
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
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.