Save Recipe Print
Pork Ragu
Total:
1 hr
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat a Dutch oven or other heavy pot over medium-high heat. 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. 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. 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. 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. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.

Categories:

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Pork and Beef Ragu

Recipe courtesy of Spirito's Italian Diner

Pork and Beef Ragu

Recipe courtesy of Spirito's Italian Diner

Pork Ragu Over Penne

Recipe courtesy of Sandra Lee

Pappardelle with Veal and Pork Ragu

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories