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geokills
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Registered: 05/08/01
Posts: 23,417
Loc: city of angels
Last seen: 1 hour, 25 minutes
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Pork Ragu 4
#27880755 - 07/28/22 06:11 PM (1 year, 5 months ago) |
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Pretty easy, pretty cheap way to make a two-pot family meal...

Ingredients:
- Boneless pork shoulder (2-ish pounds)
- 1 small onion + 2 leeks (or use more regular onion if you don't want to fuss with leeks)
- Couple of carrots
- A few celery stalks
- Handful of garlic
- 1 tbsp-ish of fresh thyme
- 1 tsp-ish of rosemary
- 2 tsp-ish of sage (in this particular rendition I didn't have sage, so I sub'd several shakes of Penzy's dry Italian herb mix)
- 2 tbsp tomato paste
- 1 cup dry red wine
- 28 oz can o' whole tomatoes
- Salt, pepper, red pepper flake, parmesan cheese and your choice of pasta

Method:
- Slice and dice all your fresh veggies (FYI: you can totally use fresh tomatoes instead of canned if you like)
- Chop your pork shoulder into chunks, whatever size you want really, depending on how smooth/chunky (aka rustic) you want your sauce
- Heat up a fat bottom pan (with a good lid) and a little oil, slam your WELL SALT & PEP'd pork shoulder chunks in the pan and brown heavy on medium-high for several minutes per side. Then let the meat chill out in some bogus dish while you do the rest of this business... You should have some nice, almost burned bits stickin' to the pan (aka the "fond").

- Add yer onion, carrot, celery (aka "mirepoix") and leeks if ya got 'em, and sweat them bitches out for a good several minutes, stirring ocassionally.

- Add yer herbs and tomato paste, let 'er rip for another couple minutes.

- BOOM, deglaze that shizam with a cup o dry red wine (if ya haven't drank it all already)... let it simmer and roil for another couple minutes to burn off and concentrate the flavors.

- Add tomatoes, then bust 'n beat 'em up a bit so you're not like, dealin' with juice bomb tomato grenades in the end game.

- Now's about time to bring the happy porks back into the mix, hell, why not throw a bay leaf or two in there. If you're feelin' real frisky, add a pinch of cinnamon and crushed red pepper flakes too!

- At this point, lid it all up, and either keep on hella low up on the stove, or put it in a 325*F oven for a couple hours. When it comes out, it'll look a little weird like this:

But then you mix it up and you're all like, oh shit, that's what I'm talking about! Taste it, need more salt, pepper, whatever, make it happen now.

- Cook up your favorite pasta to your liking, in this event we feature a nifty little curly switch called Torchiette, slap it on that plate, top with the ragu and some parmesan cheesers... BAM! Let's eat.


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GabbaDj
BTH



Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
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Wow.... Just WOW!.. That's just soo much flavor into every bite. This is why we cook.
-------------------- GabbaDj FAMM.ORG
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CapSlinger


Registered: 05/17/11
Posts: 983
Loc: Colorado rocky mountain high
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Re: Pork Ragu [Re: GabbaDj]
#27884378 - 07/31/22 05:26 PM (1 year, 5 months ago) |
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We will be trying this thanks geo.
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CHeifM4sterDiezL
Chief Globerts

Registered: 07/28/10
Posts: 22,532
Loc: United States
Last seen: 4 hours, 31 minutes
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Penzy is great ever use thier fox point?
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geokills
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Registered: 05/08/01
Posts: 23,417
Loc: city of angels
Last seen: 1 hour, 25 minutes
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Yeah, we have an arsenal of Penzy's... don't get me started! 
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CHeifM4sterDiezL
Chief Globerts

Registered: 07/28/10
Posts: 22,532
Loc: United States
Last seen: 4 hours, 31 minutes
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Yah they're all fire most spices I have one of thier kind heart stickers by the light switch in my room to remind me what I'm about that I kinda forgot about. They have a big store by me that I keep meaning to go to.
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CapSlinger


Registered: 05/17/11
Posts: 983
Loc: Colorado rocky mountain high
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The wife and I tried this out and it was fantastic! 
It made it into the family recipe archives. 
Thanks for the awesome recipe and sweet write up. 
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geokills
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Registered: 05/08/01
Posts: 23,417
Loc: city of angels
Last seen: 1 hour, 25 minutes
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Cool CapSlinger! Glad y'all enjoyed it. Always good to visit the classic recipes, they're usually classic for good reason!
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geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,417
Loc: city of angels
Last seen: 1 hour, 25 minutes
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This was pretty good, so I'm taking it for another spin!  Gonna feed ten folks for my step-mom's 80th birthday with these four pounds of pork butt. 





Sportin' a damn fine sheen on it...

I'm changing this up just slightly by adding some fennel and anise seeds into the spice 'n herb mix... these flavors are often found in sausage mixes, and I think they'll play real nice in here. Also planning to pull my pasta a couple of minutes early, then fold it into the sauce along with a tub of mascarpone (Italian cream cheese) and a cup of parmesan to balance the acidity with creaminess and add a little more subtle sweetness. I think it'll be an epic upgrade to an already delicious dish!
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CHeifM4sterDiezL
Chief Globerts

Registered: 07/28/10
Posts: 22,532
Loc: United States
Last seen: 4 hours, 31 minutes
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Yeah fennel jsut goes with pork
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geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,417
Loc: city of angels
Last seen: 1 hour, 25 minutes
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Oh also, I added two cups of chicken bone broth to the recipe this time… last time was good, but I wanted more sauce! The extra juice, along with the mascarpone and parmesan stirred in at service was very good. Didn’t cop a picture of the final plating since it was a bit frenzied and we were eating outside in very low light.
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-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
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geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,417
Loc: city of angels
Last seen: 1 hour, 25 minutes
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Here we go, caught some food pr0n on the replay… also, these Calabrian peppers are just awesome. 
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-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
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