Alex's Pork Ragu Recipe
A family favourite.
On my first trip to Italy I spent some time at an Agriturismo in Bologna. One evening, they cooked us a pork, veal & mushroom ragu served with polenta. The flavours were superb & we all shared the meal with a delicious bottle of Montepulciano – it was so simple, but unforgettable.
I’ve replicated the dish for friends & family many times since Bologna, to the point where they now request it when it’s my turn to cook! I’ve tweaked it over time, adding ingredients such as porcini, fennel, paprika & white pepper to give it more of a kick.
This is a really simple recipe that can be served with several different types of pasta. It also works really beautifully in a lasagne.
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Ingredients:
60mL olive oil
3 diced brown onions
35g fennel seed
15g paprika
30g porcini powder
3kg pork mince
50g salt
15g ground white pepper
300mL white wine
2 tins tomato (400g)
Method:
Fine dice the onion then sweat in olive oil in a deep, heavy-based pot. Add fennel seeds & toast for a few minuets. Add paprika & porcini powder & cook for a further 5 minutes, stirring continuously.
Add pork mince, salt & pepper & stir until combined. Add white wine & cook out. Add tinned tomatoes, rinse out the tins & add liquid.
Cook on medium heat for 2-3 hours. Check seasoning before taking off. Serve with a dried pasta or potato gnocchi & parmesan cheese.
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