Photo: Pork Ragu

TOTAL TIME: 1 hr
Prep: 25 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 carrot, finely chopped
  • 2 ribs celery from the heart with leafy tops, finely chopped
  • 1 onion, finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1/4 cup tomato paste
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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.

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  • on August 02, 2011

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    Husband loved!

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  • on July 04, 2011

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    I first saw this when Rachel was making the 5 meals in 1 day for the week. I did not want the pork tacos but I really liked the sound of this so I adjusted the cooking of the pork shoulder. I put the shoulder in the crock pot with a little white wine and let it cook while I'm at work. Then I shred it and follow the recipe from there. It is fantastic! It's not unlike a bolognese sauce but with shredded pork. It takes no time when I get home to make the sauce. Delicious!

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