Food

SLOW-COOKED PORK SHOULDER RAGU | RAGÙ DI MAIALE

Name: SLOW-COOKED PORK SHOULDER RAGU | RAGÙ DI MAIALE
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 8
Cuisine: Mains
Ingredients: 1/3 cup olive oil extra virgin; 1.2 kg pork shoulder trimmed of fat and cut into a few large chunks; 3-4 wild boar bocconcini sausages diced or sliced (alternatively, use 250-330g of other salami); 1 bulb fennel sliced; 1 carrot finely diced; 1 onion finely diced; half head of garlic minced; 1 big tbsp fresh thyme; 1 stem rosemary; 1/2 tsp dried chilli flakes; 1 400g can of crushed tomatoes; 1 800 ml bottle of passata; 1 tsp sugar; 1 cup of red wine; 2 bay leaves; 1 tsp fennel seeds dry roasted and coarsely ground; 1 tbsp pepper coarsely ground; pinch of ground cayenne pepper; salt and pepper to season; 800 ml water plus any extra required to increase moisture if ragu is getting too dry

Mains

Pork

portioner

45 minutes

aktiv tid

4 hours 45 minutes

total tid

Begynd at lave mad

Ingredienser

1/3 cup olive oil extra virgin

1.2 kg pork shoulder trimmed of fat and cut into a few large chunks

3-4 wild boar bocconcini sausages diced or sliced (alternatively, use 250-330g of other salami)

1 bulb fennel sliced

1 carrot finely diced

1 onion finely diced

half head of garlic minced

1 big tbsp fresh thyme

1 stem rosemary

1/2 tsp dried chilli flakes

1 400g can of crushed tomatoes

1 800 ml bottle of passata

1 tsp sugar

1 cup of red wine

2 bay leaves

1 tsp fennel seeds dry roasted and coarsely ground

1 tbsp pepper coarsely ground

pinch of ground cayenne pepper

salt and pepper to season

800 ml water plus any extra required to increase moisture if ragu is getting too dry

Vejledning

Preheat the oven to 160 degrees Celsius.

Season the pork and brown in a hot, lightly oiled pan, or directly in the pot that you'll be using to cook the ragu. Remove, and if in a separate pan deglaze, retaining the juices.

Add the olive oil, fennel, sausage, carrot, onion, garlic, thyme, rosemary, and chilli flakes into the pot and gently fry until the onion is translucent. At a low heat, expect this to take 20-30 minutes. Stir continuously.

Add the browned pork back in and stir through the soffritto, before pouring in the crushed tomatoes and passata, adding the sugar and a pinch of salt. Swill the water around in the empty can and passata bottle to collect any leftovers, and add to the pot. Then mix in the wine, bay leaves, fennel seeds, black pepper, and cayenne. Season to taste, and give it a good stir.

Bring to the boil, cover the pot, and transfer to the oven. Cook it in the oven for 4-6 hours, stirring occasionally and checking the moisture levels regularly. Add water if necessary, as you don't want it to get too dry.

Remove from the oven and stir gently to break up the chunks of meat until at a satisfactory consistency. We recommend serving this with a hearty pasta like our paccheri!