The pork ragù is a preparation based on pork meat and tomato, perfect for pasta: a gentle slow-cooking is ideal to obtain a delicious and flavorful sauce. In this recipe, you’ll find it enriched with soffritto cubes that I prepare at home (but you can simply make a mixture of celery, carrot, and onion), then white wine, bay leaves, and a pinch of nutmeg to complete everything for an even tastier result. Whether it’s egg pasta, fresh or dry pasta, or polenta, pork ragù is ideal!
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
I didn’t add oil to my ragù because I find that the fat released by the meat is enough, but if you want, you can use extra virgin olive oil in quantities to your liking.
- 1 lb ground pork
- 1/2 cup dry white wine
- 3 cups tomato puree (homemade)
- 2 cubes soffritto mix
- 2 leaves bay
- to taste nutmeg
- to taste salt
Tools
- 1 Casserole with lid
- 1 Spatula
Steps
In a casserole, combine the meat with the two soffritto cubes (or with a mix of chopped celery, carrot, and onion). Let the meat brown, stirring occasionally until it is all golden. Add salt and nutmeg and stir. Deglaze with white wine and cook for twenty minutes with a lid. Once the liquids start to dry, remove the lid and let it dry further until it browns evenly, stirring constantly. Then add the tomato puree, bay leaves, and adjust salt. If needed, add a little water: I didn’t need to because my homemade tomato puree was liquid enough. Cover and cook for an hour on a very low flame. Once ready, you can use the ragù as you like to season pasta or polenta in the colder season.
