Receta Recipe For Pork Ragu Neapolitan

by Tandy Sinclair

I think the most popular ragù recipe would be the one for bolognese. I have made my pork ragu in the Neapolitan style using meat, a sofrito and tomatoes. Pork Ragu Head straight on to the recipe for Pork Ragu ♥ This past December holiday I made a deal with myself. I would spend a maximum of one hour on my computer. In years gone by I have tried to do too much computer work and ended up frustrated. I also decided that I would do a maximum of one recipe per day. But I would not worry about my blog. One recipe could be anything. From a meal for us, or a meal to share with friends like my homemade pasta with pork ragu. I chose to blog this recipe as the ragu had so much flavour. The pasta was not a huge success but that was my fault. I completely forgot to knead the dough! My main priority for the break was to read books. To me, that is doing nothing. I want to try and catch up with my reading list. Today’s inspiration ♥ Recipe For Pork Ragu ♥ can be found on Lavender and Lime Click To Tweet I still have my December books from Penguin that need reading and reviewing. As well as a pile of books that my mom sent me. Added to that are the books I have bought for our library at home. Whereas I am nowhere near completing the reading task I can say that I relaxed. We slept in late, had lazy breakfasts and did what made our hearts happy. That is the perfect way to start a new year. What did you get up to in December that made your heart happy? Click on the links for conversions and notes. 5.0 from 2 reviews Pork Ragu   Save Print This pork ragu is made in the tradition of the Neoploitan way of cooking All Rights Reserved: an original recipe from Lavender and Lime Ingredients 15mls olive oil 440 pork, cubed 1 onion, finely diced 3 ribs of celery, finely diced 1 medium carrot, peeled and finely diced Salt and freshly ground black pepper to season 30g pancetta, diced 125mls red wine 5mls fennel seeds 1 400g tin whole, peeled tomatoes 30mls tomato paste Method Heat the oil in a heavy bottomed casserole dish Brown the pork and set aside Add the onions, celery and carrot and season generously Sauté until soft Add the pancetta and cook for 2 minutes Deglaze the pan with the red wine and bring it to a boil Add the fennel, tomatoes and tomato paste and bring back to a boil Reduce the temperature and leave to simmer until the sauce is reduced by half Return the pork to the dish and leave to cook until heated through My Notes I served my ragu with rigatoni which I made at home 3.5.3226   Inspiration published on Lavender and Lime January 23: 2014 – Champagne Hollandaise 2013 – SEO Workshop With Neil Pursey Top of Page Rating: 5.0. From 1 vote. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related