Pork meat ragu ideal for dressing tagliatelle or as a base for baked lasagna. A tasty sauce with simple ingredients, prepared with a soffritto of celery, carrot, and onion, pork meat, and tomato passata.
There are many variations of the ragu recipe, this is mine, which I made today with pork meat for a tastier result.
A traditional recipe, to be cooked slowly on the stove or with the help of technology using a cooking machine, below you will find both procedures.
With the Kenwood Cooking Chef, I prepared this ragu and while it cooked, I focused on other things! Here are other recipes where I’ve used it:
Recipes with Kenwood Cooking Chef
Check out my review on the Kenwood Cooking Chef XL KCL95.424SI with cooking function stand mixer.
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Also read:
- Difficulty: Easy
- Cost: Economical
- Cooking time: 50 Minutes
- Cuisine: Italian
Ingredients
- 7 oz soffritto mix
- 1.1 lbs ground pork
- 2.2 lbs tomato passata
- 2 tbsps extra virgin olive oil
- 1 glass red wine
- thyme
- salt
Recommended Tools
- Kitchen Robot Kenwood Cooking Chef XL
How to Make Pork Meat Ragu
Heat the oil in a pot and add the soffritto mix, cook on medium heat for about ten minutes, stirring often, add the ground meat and cook for another 10 minutes, stirring to crumble the meat well.
At this point, if you want, you can drain the excess fat released by the meat, I always do this because I’m a bit particular, but it’s not essential.
Add the tomato passata, salt, and cook with the lid on for 30 minutes over very low heat, the ragu should simmer slowly.
Turn off the heat now, the ragu is ready, store it in the refrigerator for a maximum of 3 or 4 days.
Mount the stirrer, co-mixing accessory, heat shield, and splash guard on the machine. Add the oil to the bowl and heat to 248 degrees, add the soffritto mix and cook for 10 minutes / minimum speed.
Add the ground meat and cook for another 10 minutes / minimum speed / 248 degrees. At this point, if you want, you can drain the excess fat released by the meat, I always do this because I’m a bit particular, but it’s not essential.
Add the tomato passata, salt, and cook for 30 minutes / stirring speed 2 / 219 degrees, it should simmer slowly.
Turn off the machine now, the ragu is ready, store it in the refrigerator for a maximum of 3 or 4 days.
