Pork Ragu Recipe

Pork Ragu
Ingredients: Makes 8 cups (Best Pasta Sauceby: Matthew Card)
2 (2 ¼ to 2 ½ pound) racks baby bakc ribs, timmed and each rack cut into fourths
Teaspoons ground fennel kosher salt an pepper
3 tablespoons olive oil
1 large oinion, chopped fine
1 large fennel bulb, stalks discarded, bulb halved, cored, and chopped fine
2 large carrots, peeled and chopped fine
¼ cup minced fresh sage
1 ½ teaspooons minced fresh rosemary
1 cup plus 2 tablespoons dry red wine
1 (28 ounce) can whole peeled tomatoes, drained and crushed coarse
3 cups chicken broth
1 garlic head, outer papery skins removed and top fourth of head cut off and discarded
1 pound pappardelle or tagliatelle Grated Parmesan Chesse

Procedures:
  • Adjust oven rack to middle position and heat oven to 300 degree. Sprinkle ribs with ground fennel and generously season with salt and pepper, pressing spices to adhere. Heat oil in Dutch oven over medium high heat until just smoking. Add half of ribs, meat side down, and cook, without moving them, until meat is well broned, 6 to 8 minutes; transfer to plate. Repeat with remaining ribs; set aside.
  • Reduced heat to medium and add onion, fennel carrots, 2 tablespoons sage, rosemary, and ½ teaspoon salt to now empty pot. Cook, stirring occasionally and scraping up andy broned bits, until vegetables are well broned and beginning to stick to pot bottom, 12 to 15 minutes.
  • Add 1 cup wine and cook until evaporated, about 5 minutes. Stir in tomatoes and broth and bring to simmer. Submerge garlic and ribs, meat side down, in liquied; add any accumulatd juices from plate. Cover and transfer to oven. Cook until ribs are fork tender, about 2 hours.
  • Remove pot from oven and transfer ribs and garlic to rimmed baking sheet using large spoon, skim any fat from surface of sauce. Once cool enough to handle, shred meat from bones; discard bones and gristle. Return meat to pot. Squeeze garlic from its skin tino pot. Stir in remaining 2 tablespoons sage and remaining 2 tablespoons wine. Season with salt and pepper to taste.
  • Meanwhile, bring 4 quarts water to boil in large pot add pasta and 2 tablespoons salt and cook, stirring often, until al denter. Reserve ½ cup cooking water, then drain pasta and return it to pot add half of sauce and toss to combine, adjusting consistency with reserved cooking water as needed. Serve, passing parmesan separately.
Pork Ragu Recipe

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