PORK RAGU FOR CROXETTI

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PORK RAGU FOR CROXETTI

 

 
 5 tablespoons Olio Carli Extra Virgin Olive Oil
1 onion, chopped
2 cloves garlic, chopped fine
1/2 carrot, chopped fine
1/2 pound minced or ground pork
3 sprigs fresh rosemary, chopped
2 bay leaves
1/4 cup chopped Italian parsley
1/2 cup dry white wine
10 ounces La Valle San Marzano DOP Tomatoes, crushed
Salt, pepper to taste
3/4 cup Dried Porcini Mushrooms
Heat olive oil over medium heat, and sauté onions, carrot, and garlic for about 10 minutes until softened (do not burn). Add pork, and sauté over medium heat until pork loses its pink color. Add rosemary, bay leaves, and half of the parsley and stir. Add wine and let simmer until liquid is reduced by half.  Add tomatoes. Let sauce cook at a bare simmer for about 2 hours. Meanwhile, soak porcini mushrooms in hot water to cover for about 15 minutes. Drain, reserving liquid, and chop mushrooms. After sauce is thickened, add mushrooms along with about 1/4 cup of draining liquid. Sprinkle remaining parsley on sauce.
Serve over Alta Valle Scrivia Croxetti or other pasta.  Can be sprinkled with Aged Parmigiano Reggiano DOP, if desired.

 

Ingredients

Heat olive oil over medium heat, and sauté onions, carrot, and garlic for about 10 minutes until softened (do not alllow to burn). Add pork, and sauté over medium heat until pork loses its pink color. Add rosemary, bay leaves, and half of the parsley and stir. Add wine and let cook on medium heat until liquid is reduced by half.  Add tomatoes. Let sauce cook at a bare simmer for about 2 hours. Meanwhile, soak porcini mushrooms in hot water to cover for about 15 minutes. Drain, reserving liquid, and chop mushrooms. After sauce is thickened, add mushrooms along with about 2 tablespoons of draining liquid. Sprinkle remaining parsley on sauce.

Serve over Alta Valle Scrivia Croxetti or other pasta.  Can be sprinkled with Aged Parmigiano Reggiano DOP, if desired.

 

 

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